Recipes/Cooking/Baking

recipe is online at:
http://www.onemathematicalcat.org/Recipes/chickenTetrazzini.htm

CHICKEN TETRAZZINI

Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)

This is a family favorite for decades! It was a common birthday dinner request for Julia (Carol's daughter). It's a bit of work and quite a few dishes to clean, so I tend to make it only on special occasions. Double the recipe and freeze one—thaw in refrigerator, add extra broth before baking, and bake longer (until bubbly).


INGREDIENTS: PREPARATION:

Preheat oven to 350°.
  1. Cook chicken; cut into small pieces:
    Cook chicken breasts in instant pot with 1-2 cups water: poultry setting (or 15 mins manual).
    Quick or natural release; cool.
    Save the broth for use in the sauce; add some ‘Better Than Bouillon’ chicken base to enhance flavor.
    After cooling, cut chicken into small pieces.
  2. Cook spaghetti:
    Cook spaghetti as directed on package; drain.
  3. Make the sauce:
    Heat butter in 3-quart saucepan until melted.
    Whisk in flour, salt, pepper.
    Cook, stirring constantly, until smooth and bubbly; remove from heat.
    Add broth and cream.
    Heat to boiling, stirring constantly.
    Boil and stir 1 minute.
  4. Put casserole together:
    Stir in spaghetti, sherry (optional), chicken, mushrooms.
    Pour into ungreased 2-quart casserole.
    Sprinkle with both Parmesan and mozzarella cheese.
  5. Bake:
    Cook uncovered in 350° oven until top is golden brown and casserole is bubbly (about 30 minutes).

    Do-ahead tip:
    Cover and refrigerate no longer than 24 hours.
    Pour extra broth on top before baking (spaghetti tends to dry out).
    Cook uncovered in 350° oven about 45–50 minutes (until bubbly).