Chicken Tetrazinni

By Talk2usoon

This recipe is PERFECTION, but it is also a L-O-N-G process. I'm expected to make it when family comes from out of state - but I also look forward to it, myself. You can make it ahead and pop it in the oven when your guests arrive.

Ingredients

• SAUCE FOR TETRAZZINI:
• 3 pounds frying chicken
• 2 cups hot water
• salt, as suggested
• 1/2 pound broad egg noodles
• 2 tablespoons melted butter
• 2 tablespoons grated Italian cheese
• 1/2 pound fresh mushrooms -- sauteed in butter
• bit pepper
• several slivers garlic
• additonal salt, pepper and cheese
• 3/4 cup all-purpose flour
• 1/2 cup melted butter
• 1 cup warm milk or cream
• 2 cups warm chicken stock
• 1 1/2 teaspoons salt
• 2 tablespoons dry sauterne or sherry wine

Details

Servings 6

Preparation

Step 1

Steam chicken in the 2 cups hot water and 2 teaspoons salt, about 40 to 60 minutes, or until tender. Let stand until cool enough to handle. Strain stock for sauce. Remove meat from bones, and cut chicken into pieces about 3 inches long.
Cook noodles in gently boiling unsalted water about 10 minutes or until crisply tender, but not too soft. Then pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and at once season with 1 teaspoon salt, 2 tablespoons melted butter, cheese and 1 cup of Sauce for Chicken Tretrazzin (recipe follows)
Saute mushrooms in the 2 T butter for five minutes. Season with 1/2 teaspoon of salt, pepper, and slivers of garlic, and continue to cook several minutes.
Pour and spread noodle mixture into a flat, buttered baking dish that measures about 10 x 1 1/3 inches (round or oblong casserole may be used). Place the sauteed mushrooms over noodles, pour a little of the sauce over mushrooms, then cover with the cut chicken. Season with about 1/2 teaspoon salt and a little pepper. Pour rest of sauce (that has cooled for about 15 minutes) over chicken and sprinkle top with about 1/4 cup grated Italian cheese and drizzle with 2 T melted butter. Bake at 350 degrees about 30 minutes, until golden brown. Serve hot.


Sauce for Tetrazzini
Blend flour into melted butter, gradually add milk or cream and chicken stock stirring constantly. Cook until thick and smooth, then simmer 5 minutes, adding salt and wine toward end. Let cool about 15 minutes before pouring over top of chicken. If too thick, add 1 or 2 tablespoons of milk.