Daughter's BF made his grandmother's recipe for us tonight,
it was GOOD! I highly recommend Tetrazzini to anyone who
has never made it before.

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On Mon, 29 Nov 2004 12:20:20 -0600, Becca >
wrote:

> Barb posted this recipe once. This is what I did with my leftover turkey.
>
> Becca
>
>
> 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
> 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 Â* Freezes well Â* Can also make day before.


sf
Practice safe eating - always use condiments