Tasty Chicken Tetrizini?

For Tetrazinni (I use turkey)--just make a good rich white sauce, with cream. The secret ingredient
is nutmeg. (Add to sauce and taste for amount of nutmeg). Mix with spaghetti-type pasta and a lot of
grated Parmesan--If you put it in a casserole, put more grated Parmesan on top. You can, of course,
grate your own Parmesan, but the canned stuff is great for this purpose--it distributes throughout
the dish very well. For die-hards, grate your own Parmesan on top. Nancree

In article <[email hidden]>, "PopSicle"

Quoted message said:

I did a search on Google, but there are so many variations on it that I was wondering if someone
had a recipe that they swear by for Chicken Tetrizini?

I posted one within the last two days.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

"PopSicle" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I did a search on Google, but there are so many variations on it that I

was

Quoted message said:

wondering if someone had a recipe that they swear by for Chicken

Tetrizini?

Quoted message said:

My parents will be staying a few days and this is my mothers favourite

dish,

Quoted message said:

I would love to surprise her with it.

The one from America's Test Kitchen is *really* good. It's on their web site.

PopSicle said:

I did a search on Google, but there are so many variations on it that I was wondering if someone
had a recipe that they swear by for Chicken Tetrizini?

This recipe was very good, I made it Sunday. It was posted a few days ago by Barb.

Becca

{ Exported from MasterCook Mac }

Chicken Tetrazzini

Recipe By: Carole Gemsey Serving Size: 6 Preparation Time: 0:00 Categories: Entrees

Amount Measure Ingredient Preparation Method 4 Chicken breasts, cut in bite size pieces, cooked 1
1/2 cups Chicken broth (1 to 1-1/2 cups) 6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced) 1 tablespoon Lemon Juice 3 tablespoons Flour
2/4 teaspoon Paprika 1 teaspoon Salt
3/4 teaspoon Pepper
4/8 teaspoon Nutmeg 2 cups Half & Half
5/3 C Shredded Parmesan cheese (2/3 to 1 cup)
6/2 pound Vermicelli cooked and rinsed

In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle with lemon juice. Sauté
mushrooms until soft but not brown. Toss them with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt, pepper, and nutmeg. Slowly
stir in chicken broth. Cook sauce, stirring until thickened. Add half & half. Mix vermicelli,
chicken & sauce in 12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 ­ Freezes well ­ Can also make day before.

‹‹‹‹‹ Notes: Carole brought to Anita's 60th birthday party at Bonnie's
6/1/1. She used a 9x9" pan. Great stuff!

Per serving (excluding unknown items): 206 Calories; 3g Fat (15% calories from fat); 10g Protein;
34g Carbohydrate; 7mg Cholesterol; 897mg Sodium Food Exchanges: 2 Starch/Bread; 1 Lean Meat
_____
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Which newsgroup was it to? I sorted alphabetically and it did not show up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

.:. Blinks .:. -_-

"Melba's Jammin'" <[email hidden]> wrote in message news:barbschaller-
[email hidden]...

Quoted message said:

In article said:

I did a search on Google, but there are so many variations on it that I was wondering if someone
had a recipe that they swear by for Chicken Tetrizini?

I posted one within the last two days.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

I couldn't get the recipe because I'm not a member of their site. =(

Thanks anyways,

.:. Blinks .:. -_-

"Chris and Bob Neidecker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"PopSicle" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I did a search on Google, but there are so many variations on it that I

was

Quoted message said:

wondering if someone had a recipe that they swear by for Chicken

Tetrizini?

Quoted message said:

My parents will be staying a few days and this is my mothers favourite

dish,

Quoted message said:

I would love to surprise her with it.

The one from America's Test Kitchen is *really* good. It's on their web site.

In article <[email hidden]>, ".:. Blinks

.:. said:

Which newsgroup was it to? I sorted alphabetically and it did not show up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

.:. Blinks .:. -_-

"Melba's Jammin'" <[email hidden]> wrote in message news:barbschaller-
[email hidden]...

Quoted message said:

In article said:

I did a search on Google, but there are so many variations on it that I was wondering if
someone had a recipe that they swear by for Chicken Tetrizini?

Quoted message said:

Quoted message said:

I posted one within the last two days.
--
-Barb,

Rec.food.cooking.

Chicken Tetrazzini

Recipe By: posted to rec.food.cooking by Barb Schaller 2-28-04 Serving Size: 6 Preparation Time:
0:00 Categories: Entrees

Amount Measure Ingredient Preparation Method 4 Chicken breasts, cut in bite size pieces, cooked 1
1/2 cups Chicken broth (1 to 1-1/2 cups) 6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced) 1 tablespoon Lemon Juice 3 tablespoons Flour
2/4 teaspoon Paprika 1 teaspoon Salt
3/4 teaspoon Pepper
4/8 teaspoon Nutmeg 2 cups Half & Half
5/3 C Shredded Parmesan cheese (2/3 to 1 cup)
6/2 pound Vermicelli cooked and rinsed

In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle with lemon juice. Sauté
mushrooms until soft but not brown. Toss them with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt, pepper, and nutmeg. Slowly
stir in chicken broth. Cook sauce, stirring until thickened. Add half & half. Mix vermicelli,
chicken & sauce in 12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 ­ Freezes well ­ Can also make day before.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

Here's the America's Test Kitchen recipe. I'm not a member either, by the way. I went to
www.americastestkitchen.com, and scrolled down the page til I saw the header. Clicked a few times,
and voila. My mom-in-law made this recipe, and it's very good (she used chicken).

According to the ATK people, this recipe tastes much better when it's not made ahead and baked at
the last minute. But get real, that's what casseroles are for. My mother-in-law made this in the
morning, refrigerated it, and we baked and ate it that night. She actually split the recipe and
froze half....the frozen half didn't taste as good once we got around to eating it. But it was great
the first night!

Chris

Turkey Tetrazzini Serves 8 Tetrazzini is also great when made with leftover chicken. Using a shallow
baking dish without a cover and a very hot oven benefits both texture and flavor. Don't skimp on the
salt and pepper; this dish needs aggressive seasoning. To make fresh bread crumbs, trim crusts from
about 8 slices of good-quality white bread (we like Pepperidge Farm Toasting White) and grind them
in the food processor until evenly fine-textured, 20 to 30 seconds.

bread crumb topping 1½ cups fresh bread crumbs (see note) Pinch salt 4 tablespoons unsalted butter,
melted ¼ cup grated Parmesan cheese

filling 8 tablespoons unsalted butter, plus extra for baking dish 8 ounces white button mushrooms,
cleaned and sliced thin (about 3 cups) 2 medium onions, chopped fine (about 1½ cups) Salt and ground
black pepper ¾ pound spaghetti or other long-strand pasta, strands snapped in half 6 tablespoons
unbleached all-purpose flour 3 cups canned low-sodium chicken broth 4 tablespoons dry sherry ¾ cup
grated Parmesan cheese ¼ teaspoon grated nutmeg 1 tablespoon juice from 1 lemon 2 teaspoons minced
fresh thyme leaves 2 cups frozen peas 4 cups leftover cooked boneless turkey or chicken meat, cut
into ¼-inch pieces

1. For the topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix bread
crumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20
minutes. Cool to room temperature and mix with ¼ cup Parmesan in small bowl. Set aside.
2. For the filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large
skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring
frequently, until liquid from mushrooms evaporates, 12 to 15 minutes. Season with salt and pepper
to taste; transfer to medium bowl and set aside. Clean skillet.

3. Meanwhile, bring 4 quarts water to a boil in large pot. Add 1 tablespoon salt and pasta and
cook until al dente. Reserve ¼ cup cooking water, drain spaghetti, and return to pot with
reserved liquid.

4. Melt remaining 6 tablespoons butter in cleaned skillet over medium heat. When foam subsides,
whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking
constantly, gradually add chicken stock. Turn heat to medium-high and simmer until mixture
thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, lemon juice, thyme, and ½
teaspoon salt. Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust
seasonings to taste.

5. Turn mixture into buttered 9 by 13-inch gratin dish (or other shallow, ovenproof baking dish of
similar size), sprinkle evenly with reserved bread crumbs, and bake until bread crumbs brown and
mixture is bubbly, 13 to 15 minutes. Serve immediately.

=) Thank you very much.

.:. Blinks .:. -_-

"Chris and Bob Neidecker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Here's the America's Test Kitchen recipe. I'm not a member either, by the way. I went to
www.americastestkitchen.com, and scrolled down the page

til

Quoted message said:

I saw the header. Clicked a few times, and voila. My mom-in-law made

this

Quoted message said:

recipe, and it's very good (she used chicken).

According to the ATK people, this recipe tastes much better when it's not made ahead and baked at
the last minute. But get real, that's what casseroles are for. My mother-in-law made this in the
morning,

refrigerated

Quoted message said:

it, and we baked and ate it that night. She actually split the recipe and froze half....the frozen
half didn't taste as good once we got around to eating it. But it was great the first night!

Chris

Turkey Tetrazzini Serves 8 Tetrazzini is also great when made with leftover chicken. Using a
shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don't
skimp on the salt and pepper; this dish needs aggressive seasoning. To make fresh bread crumbs,
trim crusts from about 8 slices of good-quality white bread (we like Pepperidge Farm Toasting
White) and

grind

Quoted message said:

them in the food processor until evenly fine-textured, 20 to 30 seconds.

bread crumb topping 1½ cups fresh bread crumbs (see note) Pinch salt 4 tablespoons unsalted
butter, melted ¼ cup grated Parmesan cheese

filling 8 tablespoons unsalted butter, plus extra for baking dish 8 ounces white button mushrooms,
cleaned and sliced thin (about 3 cups) 2 medium onions, chopped fine (about 1½ cups) Salt and
ground black pepper ¾ pound spaghetti or other long-strand pasta, strands snapped in half 6
tablespoons unbleached all-purpose flour 3 cups canned low-sodium chicken broth 4 tablespoons dry
sherry ¾ cup grated Parmesan cheese ¼ teaspoon grated nutmeg 1 tablespoon juice from 1 lemon 2
teaspoons minced fresh thyme leaves 2 cups frozen peas 4 cups leftover cooked boneless turkey or
chicken meat, cut into ¼-inch pieces

1. For the topping: Adjust oven rack to middle position and heat oven to

350

Quoted message said:

degrees. Mix bread crumbs, salt, and butter in small baking dish; bake

until

Quoted message said:

golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with ¼ cup Parmesan in
small bowl. Set aside.
2. For the filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large
skillet over medium heat until foaming

subsides;

Quoted message said:

add mushrooms and onions and sauté, stirring frequently, until liquid from mushrooms evaporates,
12 to 15 minutes. Season with salt and pepper to taste; transfer to medium bowl and set aside.
Clean skillet.

3. Meanwhile, bring 4 quarts water to a boil in large pot. Add 1

tablespoon

Quoted message said:

salt and pasta and cook until al dente. Reserve ¼ cup cooking water, drain spaghetti, and return
to pot with reserved liquid.

4. Melt remaining 6 tablespoons butter in cleaned skillet over medium

heat.

Quoted message said:

When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2
minutes. Whisking constantly, gradually add chicken stock. Turn heat to medium-high and simmer
until mixture thickens,

3

Quoted message said:

to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, lemon juice, thyme, and ½ teaspoon
salt. Add sauce, sautéed vegetables, peas, and

turkey

Quoted message said:

to spaghetti and mix well; adjust seasonings to taste.

5. Turn mixture into buttered 9 by 13-inch gratin dish (or other shallow, ovenproof baking dish of
similar size), sprinkle evenly with reserved

bread

Quoted message said:

crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15 minutes. Serve
immediately.

Thanks, I appreciate it! =)

.:. Blinks .:. -_-

"Melba's Jammin'" <[email hidden]> wrote in message news:barbschaller-
[email hidden]...

Quoted message said:

In article said:

Which newsgroup was it to? I sorted alphabetically and it did not show up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

.:. Blinks .:. -_-

"Melba's Jammin'" <[email hidden]> wrote in message news:barbschaller-
[email hidden]...

Quoted message said:

In article <[email hidden]>, "PopSicle" <[email hidden]> wrote:

> I did a search on Google, but there are so many variations on it

that

Quoted message said:

Quoted message said:

Quoted message said:

> I was wondering if someone had a recipe that they swear by for Chicken Tetrizini?

Quoted message said:

Quoted message said:

I posted one within the last two days.
--
-Barb,

Rec.food.cooking.

Chicken Tetrazzini

Recipe By: posted to rec.food.cooking by Barb Schaller 2-28-04 Serving Size: 6 Preparation Time:
0:00 Categories: Entrees

Amount Measure Ingredient Preparation Method 4 Chicken breasts, cut in bite size pieces, cooked 1
1/2 cups Chicken broth (1 to 1-1/2 cups) 6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced) 1 tablespoon Lemon Juice 3 tablespoons Flour
1/4 teaspoon Paprika 1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg 2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed

In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle with lemon juice. Sauté
mushrooms until soft but not brown. Toss them with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt, pepper, and nutmeg. Slowly
stir in chicken broth. Cook sauce, stirring until thickened. Add half & half. Mix vermicelli,
chicken & sauce in 12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 ­ Freezes well ­ Can also make day before.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

4 lb Chicken, cut in pieces

1/2 lb Mushrooms, thinly sliced

5 tb Unsalted butter

2/2 lb Spaghetti

2 tb Flour

1 c Heavy cream

3 tb Medium dry sherry

Nutmeg to taste

3/2 c Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it by 2

inches. Bring water to a boil, and simmer the chicken for 20 minutes or

until it is tender. Let chicken cool in the broth, separate the meat from

the skin and bones, returning the skin and bones to the broth. Cut the meat

into strips and reserve. Simmer the broth until it is reduced by half,

strain through a fine sieve, discarding the solids. Skim off fat. Boil the

stock until it is reduced to about 2 cups.

Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over

mod-low heat, stirring, until they are softened. In a kettle of boiling

salted water, cook spaghetti until it is al dente. Drain it well. In a

saucepan melt remaining butter over mod-low heat. Add flour and cook the

roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and

Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.

Season with nutmeg and salt and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a

well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the

chicken meat to the remaining sauce, combine well. Spoon this into the

center of the spaghetti and sprinkle with Parmesan cheese. Bake in the

middle of a preheated 350f oven for 25-30 minutes or until pale golden in

color. Serve immediately.

Enjoy:

"PopSicle" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I did a search on Google, but there are so many variations on it that I

was

Quoted message said:

wondering if someone had a recipe that they swear by for Chicken

Tetrizini?

Quoted message said:

My parents will be staying a few days and this is my mothers favourite

dish,

Quoted message said:

I would love to surprise her with it.

There is a restaurant by the name of East Side Mario's that first got us hooked on it, I asked
them if they could share the recipe but they said

all

Quoted message said:

their recipes are kept secret. I did a search on the net for their

version

Quoted message said:

of it as well, but no luck. 🙁

Thanks,

.:. Blinks .:. -_-

Thank you chef_rwmiller! :-)

.:. Blinks .:. -_-

"chef_rwmiller" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

4 lb Chicken, cut in pieces

1/2 lb Mushrooms, thinly sliced

5 tb Unsalted butter

1/2 lb Spaghetti

2 tb Flour

1 c Heavy cream

3 tb Medium dry sherry

Nutmeg to taste

1/2 c Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it by 2

inches. Bring water to a boil, and simmer the chicken for 20 minutes or

until it is tender. Let chicken cool in the broth, separate the meat from

the skin and bones, returning the skin and bones to the broth. Cut the

meat

Quoted message said:

into strips and reserve. Simmer the broth until it is reduced by half,

strain through a fine sieve, discarding the solids. Skim off fat. Boil the

stock until it is reduced to about 2 cups.

Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over

mod-low heat, stirring, until they are softened. In a kettle of boiling

salted water, cook spaghetti until it is al dente. Drain it well. In a

saucepan melt remaining butter over mod-low heat. Add flour and cook the

roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and

Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.

Season with nutmeg and salt and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a

well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the

chicken meat to the remaining sauce, combine well. Spoon this into the

center of the spaghetti and sprinkle with Parmesan cheese. Bake in the

middle of a preheated 350f oven for 25-30 minutes or until pale golden in

color. Serve immediately.

Enjoy:

"PopSicle" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I did a search on Google, but there are so many variations on it that I

was

Quoted message said:

wondering if someone had a recipe that they swear by for Chicken

Tetrizini?

Quoted message said:

My parents will be staying a few days and this is my mothers favourite

dish,

Quoted message said:

I would love to surprise her with it.

There is a restaurant by the name of East Side Mario's that first got us hooked on it, I asked
them if they could share the recipe but they said

all

Quoted message said:

their recipes are kept secret. I did a search on the net for their

version

Quoted message said:

of it as well, but no luck. 🙁

Thanks,

.:. Blinks .:. -_-