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CHICKEN TETRAZZINI

Category:    Chicken
Yield: 10 servings
 
      2    Broiler fryers(3#)                  1 pk Spaghetti(16oz)
      4 c  Water                             1/2 c  Flour,all-purpose
    1/4 ts Pepper                            1/4 ts Nutmeg,ground
      2    Onion,small                              Paprika
           Salt                              1/2 c  Sherry,dry
    1/2 c  Butter or margarine                 1 c  Half-and-half
    1/2 lb Mushrooms,medium,sliced             1 c  Parmesan cheese,grated
      1 tb Lemon juice                    
 
  1. Rinse chickens and their giblets and necks with running cold water.
  Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add
  giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high
  heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or
  until chickens are fork-tender..
  2. Remove chickens, giblets, and necks to large bowl; refrigerate 30
  minutes or until easy to handle. Strain chicken broth, reserving 3 1/2
  cups. (Cover and refrigerate any remaining broth for use in soup another
  day.) When chickens are cool, discard bones and skin; cut meat and giblets
  into bite-sized pieces; set chicken aside..
  3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons
  hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms,
  and lemon juice until onion is tender. Spoon mixture into 13x9" baking
  dish..
  4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom
  mixture in baking dish; toss..
  5. Preheat oven to 350'F. In same skillet, melt remaining butter or
  margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika
  until smooth. Gradually stir in sherry and reserved chicken broth, and
  cook, stirring, until mixture thickens. Stir in half-and-half and chicken..
  6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and
  some paprika. Bake 30 minutes or until hot and bubbly.
 

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