“Food on the Hill” by Sue York
This week’s recipe:
Chicken Tetrazzini
Photo by Sue York/ladailypost.com
- 4-6 chicken breasts, cut up and fried in 5 garlic cloves that have been pressed and 1 ½ tablespoons butter & 1 ½ tablespoons olive oil. After frying set aside, reserve any liquid
- 8 Tablespoons flour
- 8 Tablespoons butter
- 4 cups chicken broth or 2 cans of progressive starters (garlic flavor)
- 1 cup Parmesan cheese
- 1 small jar pimentos, drained
- 1/2 pound sliced mushrooms
- salt and pepper
- 3/4 of a 16 oz box of thin spaghetti, cook and drained
- 2 cups mozzarella cheese, grated
Photo by Sue York/ladailypost.com
Mix in the same fry pan you cooked the chicken in (chicken in side dish now) melted butter and flour, cook 1 minute (this is making a roux.)
Photo by Sue York/ladailypost.com
Add chicken broth or progressive starter and heat until thicker. Add pimentos, mushrooms, Parmesan cheese, salt and pepper and 1 cup mozzarella.
Photo by Sue York/ladailypost.com
Spray 9×13 or 9×15 baking pan with Pam. Put 1 1/2 cup of sauce in bottom of pan. Layer ½ of the noodles, 1/2 of the sauce and 1/2 of the chicken, then the last 1/2 of noodles and last of sauce and chicken. Bake uncovered at 350 degrees for 30 minutes. Add 1 cup mozzarella on top and bake for another 15 minutes until well heated.
Chicken Tetrazzini
Photo by Sue York/ladailypost.com