Chicken Tetrazinni

Chicken Tetrazzini

3 # Chicken
1 C. Chicken both
¼ # Broad egg noodles or penne
1 t. Salt
2 T. Melted butter
2 T. Grated Parmesan cheese
½ # Sliced fresh mushrooms
2 T. Butter
½ t. Salt

Pepper to taste
1 Clove of garlic


Cook chicken in broth for 15-20 min. or just until not pink. Cut into chicken into or thin slices or small cubes.
Cook noodles and drain. Pour noodles into bowl and season with the 1 t. salt, melted butter, Parmesan cheese, and 1 C. of sauce (below)
Saute` mushrooms in the 2 T. butter for 5 min. Season with the 1.2 t. salt, pepper, and garlic, and continue to cook several min.
Pour and spread noodle mixture into a 9x13 pan. Over noodles, place the sautéed mushrooms, pour a little of the sauce over mushrooms, then cover with the chicken. Pour rest of sauce over chicken and sprinkle top with about ¼ C grated Parmesan cheese. Bake at 350 degrees for about 30 min. Then broil about 5 min, or until golden brown.

Sauce for Tetrazzini

1/3 C. flour
¼ C. melted butter
1 C. Chicken broth
2 C. cream
1 ½ t. Salt
2 T. white wine

Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth about 5 min add salt and wine toward the end.