Now it is time for a main entree. This is a family favorite. It is Chicken Tetrazinni. My girls loved this growing up. One of them hated mushrooms. So...you can leave them out or put them on half. The rest of us loves mushrooms, so I put them on half! Everyone was happy this way.
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| Chicken Tetrazinni |
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Ingredients
1 whole chicken
1 onion
2 ribs of celery
pepper...salt if you feel you need it!
Put chicken in a large pan with onions, celery and pepper. Add water until chicken is covered. Place lid on pan and bring to boil. Reduce hit and simmer until chicken is done. Remove chicken from pan and cool. Remove chicken from bone. Dice up into bite size pieces. Save broth. You will need it.
After you remove the chicken from the pan, remove 1 cup of broth. This is going to be used in the sauce. Bring the remaining broth to a boil. You are going to cook your spaghetti in the broth. Cook according to directions on your box of spaghetti. *I don't like angel hair spaghetti in this recipe. Drain pasta and place in a buttered 9x13 pan.
In the mean time.....
In a large saute pan...
1 stick of butter ( I use unsalted butter)
1 chopped onion
1/4 pound mushrooms sliced....I use more.
1/4 cup parsley
1/2 cuped chopped celery
1cup whipping cream
1 cup chicken stock (use the broth from cooking the chicken)
2 Tablespoons flour
1 Tablespoon lemon juice (it is ok to use the bottle stuff if you don't have a lemon)
1/2 box of spaghetti
3/4 cup Parmesan cheese ( I use much less...1/4 cup because this has a very high sodium content)
Saute onions in melted stick of butter. Add sliced mushrooms. Next add parsley, celery and flour. Blend and stir until smooth. Add chicken stock, cream and lemon juice. Add chicken and remove from heat.
Pour the sauce mixture over the spaghetti. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree oven for 20 minutes.
Enjoy!
