Chicken Tetrazzini

Recipe from

Oxmoor House


1 (2 1/2- to 3-pound) broiler-fryer
2 celery stalks, cut into large pieces
1 medium onion, sliced
1 1/2 teaspoons salt
1 quart water
3 tablespoons all-purpose flour
2 egg yolks, beaten
1/2 cup whipping cream
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1 (12-ounce) package thin spaghetti
3 tablespoons grated Parmesan cheese
1 tablespoon butter or margarine


Combine chicken, celery, onion, salt, and water in a Dutch oven. Bring to a boil; cover and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Remove chicken from bones; chop meat, and set aside. Strain broth; discard vegetables. Refrigerate broth until all fat has risen to the top; skim off fat, and set aside. Reserve remaining broth.

Melt 3 tablespoons reserved fat in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 1/2 cups of reserved broth; set remaining broth aside. Cook over medium heat, stirring constantly, until thickened and bubbly. Combine egg yolks and cream; stir well. Gradually stir about one-fourth of hot mixture into egg mixture; stir into remaining hot mixture. Cook over medium heat, stirring constantly, until mixture is smooth and thickened.

Sauté mushrooms in remaining fat 2 minutes. Add sautéed mushrooms, salt, and chicken to cream sauce; stir well.

Cook spaghetti according to package directions in remaining broth plus enough water to equal 3 quarts liquid.

Drain spaghetti, and place in a 10-inch pie plate. Spoon chicken mixture over top; sprinkle with Parmesan cheese, and dot with butter. Broil 6 inches from heat 5 minutes or just until cheese is lightly browned.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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