Chicken Tetrazzini
Don't discount this dish as old-fashioned! It is easy and
delicious to serve for a buffet dinner. It can be made way
ahead of time and frozen in the casserole dish you will bake
and serve it in.
Makes 10 servings (or 50)
1/2 cup (2 cups) unsalted butter 1 pound (4 pounds)
mushrooms, sliced
2/3 cup (1 1/3 cups) flour 3 1/2 cups (14 cups) chicken
stock 1 cup (4 cups) heavy cream
3/4 cup (1 cup) dry sherry
4/2 teaspoon (2 teaspoons) salt black pepper to taste 1 cup
(4 cups) Parmesan, freshly grated 5 cups (20 cups) diced,
cooked chicken (or choose cubed turkey or crab meat) 1
pound (4 pounds) spaghetti, cooked al dente)
Preheat oven to 375 degrees F. Butter appropriate dish(es)
and set aside. In a saucepan, melt butter and saute
mushrooms for 5 minutes. Stir in flour. Gradually stir in
chicken stock and cook, stirring constantly, until sauce is
thickened. Stir in cream, sherry and salt and pepper and
half of the cheese. Simmer for 5 minutes stirring
constantly. Arrange 1/3 spaghetti in dish, sprinkle with 1/2
the meat and 1/3 of the sauce. Repeat layers. Cover with
rest of spaghetti and sauce. Sprinkle with the rest of the
cheese. Bake in preheated oven for 35 to 40 minutes.
Wine Tip: If this dish will be the focus of your meal, a
tasty companion would be a buttery Chardonnay, such as
Trefethen or Far Niente.
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