Poultry: Chicken Tetrazzini

By JoFClark

Anne Ratcliffe's mother in law - Nana

Ingredients

• 4 lb roasting chicken, cut up
• 3 cups hot water
• salt
• 1 t onion salt
• 1/2 t celery salt
• 1/2 lb vermicelli noodles
• 6 T butter
• 1/2 lb mushrooms sliced
• 1 T lemon juice
• 2 T flour
• Paprika
• 1/4 t pepper
• 1/8 t nutmeg
• 1 cup heavy cream
• 2/3 cup parmesan cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Day before: Simmer chicken 1 1/2 hours in salted water. Add water if needed. Cool and remove chicken from bone.

Step 2

Reserve 2 1/2 cups broth. To the rest of the broth add 3 quarts water, 2 T salt and cook vermicelli. Drain and put in 12"x8"x2" baking dish.

Step 3

Saute mushrooms til soft in 3 T butter. Sprinkle with 1 T lemon juice and 1/2 t salt. Toss mushrooms in butter with vermicelli. Refrigerate.

Step 4

In saucepan, melt 3 T butter. Remove pan from heat and stir in flour, 1/4 t paprika, 1 1/2 t salt, pepper and nutmeg.

Step 5

Stir in slowly 2 1/2 cups reserved broth. (You can use sherry in place of some broth). Stir til thick. Add cream.

Step 6

Pour over chicken. Refrigerate.

Step 7

Oven 400 degrees. With fork, stir up chicken and sauce and pour over vermicelli and mix.