Our Week/Recipe

This week my mother in law has been here watching Emma while I sub for the week. It's been nice for me to be able to teach. I probably won't be teaching for a while now though. Jacob is finally working again! Two weeks strong!

This weeks recipe is Chicken Tetrazzini. It's so yummy! I don't put the mushrooms in because I think they are nasty (am I a snob?). It is a white colored casserole and would go great with a Caesar Salad. Please excuse the delay in my recipe post. I've been crazy busy this week!

Chicken Tetrazzini

(Taste of Home)

3 pounds chicken breasts

¼ tsp ground nutmeg

2 small onions

paprika

¼ tsp pepper

½ c dry sherry (optional)

salt

1 c half-and-half

1 (16oz)pkg. Spaghetti

1 (3oz) jar grated parmesan cheese

½ c butter

½ pound mushrooms, sliced

1 T lemon juice

½ c all purpose flour

In 8 quart saucepot, place chicken, onion, pepper and 1 Tbs. salt. Cover with water. Over high heat, heat to boiling. Reduce heat to low; simmer for 30 minutes or until chicken is tender. Remove chicken to a bowl. Strain chicken broth reserving 3 ½ c (4 cups if not using sherry). Cut cooled chicken into large chunks and set aside. Prepare spaghetti according to label and spread evenly into a greased 9x13 pan. Chop remaining onion and cook in 2 Tbs. hot butter with mushrooms and lemon juice for 5 minutes. Remove to a medium bowl. In same saucepan, melt remaining butter. When hot, stir in flour, 1 Tbs. salt, nutmeg, and ½ tsp paprika until mixture is smooth. Gradually stir in sherry and reserved chicken broth and cook, stirring until liquid is thickened. Add half-and-half, chicken chunks and mushroom mixture over low heat, cook, stirring just until mixture is heated through. Spoon chicken mixture over spaghetti in baking dish. Sprinkle with grated parmesan cheese and add a little paprika. Bake in 350˚ F oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.

I love this recipe and I hope you will too!