I did a search on Google, but there are so many variations on it that I was
wondering if someone had a recipe that they swear by for Chicken Tetrizini?
My parents will be staying a few days and this is my mothers favourite dish,
I would love to surprise her with it.

There is a restaurant by the name of East Side Mario's that first got us
hooked on it, I asked them if they could share the recipe but they said all
their recipes are kept secret. I did a search on the net for their version
of it as well, but no luck.

Thanks,

..:. Blinks .:. -_-

For Tetrazinni (I use turkey)--just make a good rich white sauce, with cream.
The secret ingredient is nutmeg. (Add to sauce and taste for amount of
nutmeg). Mix with spaghetti-type pasta and a lot of grated Parmesan--If you put
it in a casserole, put more grated Parmesan on top. You can, of course, grate
your own Parmesan, but the canned stuff is great for this purpose--it
distributes throughout the dish very well. For die-hards, grate your own
Parmesan on top.
Nancree

In article , "PopSicle"
wrote:

I did a search on Google, but there are so many variations on it that
I was wondering if someone had a recipe that they swear by for
Chicken Tetrizini?


I posted one within the last two days.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

"PopSicle" wrote in message
.. .
I did a search on Google, but there are so many variations on it that I
was
wondering if someone had a recipe that they swear by for Chicken
Tetrizini?
My parents will be staying a few days and this is my mothers favourite
dish,
I would love to surprise her with it.

The one from America's Test Kitchen is *really* good. It's on their web
site.

PopSicle wrote:
I did a search on Google, but there are so many variations on it that I was
wondering if someone had a recipe that they swear by for Chicken Tetrizini?

This recipe was very good, I made it Sunday. It was posted a few days
ago by Barb.

Becca


{ Exported from MasterCook Mac }

Chicken Tetrazzini

Recipe By: Carole Gemsey
Serving Size: 6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 Chicken breasts, cut in bite size pieces, cooked
1 1/2 cups Chicken broth (1 to 1-1/2 cups)
6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced)
1 tablespoon Lemon Juice
3 tablespoons Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg
2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed


In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
with lemon juice. Sauté mushrooms until soft but not brown. Toss them
with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
until thickened. Add half & half. Mix vermicelli, chicken & sauce in
12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 * Freezes well * Can also make day before.

‹‹‹‹‹
Notes: Carole brought to Anita's 60th birthday party at Bonnie's
11/12/03. She used a 9x9" pan. Great stuff!


Per serving (excluding unknown items): 206 Calories; 3g Fat (15%
calories from fat); 10g Protein; 34g Carbohydrate; 7mg Cholesterol;
897mg Sodium
Food Exchanges: 2 Starch/Bread; 1 Lean Meat
_____
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

Which newsgroup was it to? I sorted alphabetically and it did not show up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

..:. Blinks .:. -_-

"Melba's Jammin'" wrote in message
...
In article , "PopSicle"
wrote:

I did a search on Google, but there are so many variations on it that
I was wondering if someone had a recipe that they swear by for
Chicken Tetrizini?


I posted one within the last two days.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

I couldn't get the recipe because I'm not a member of their site. =(

Thanks anyways,

..:. Blinks .:. -_-


"Chris and Bob Neidecker" wrote in message
...

"PopSicle" wrote in message
.. .
I did a search on Google, but there are so many variations on it that I
was
wondering if someone had a recipe that they swear by for Chicken
Tetrizini?
My parents will be staying a few days and this is my mothers favourite
dish,
I would love to surprise her with it.

The one from America's Test Kitchen is *really* good. It's on their web
site.

In article , ".:. Blinks
..:." wrote:

Which newsgroup was it to? I sorted alphabetically and it did not show
up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

.:. Blinks .:. -_-

"Melba's Jammin'" wrote in message
...
In article , "PopSicle"
wrote:

I did a search on Google, but there are so many variations on it that
I was wondering if someone had a recipe that they swear by for
Chicken Tetrizini?


I posted one within the last two days.
--
-Barb,

Rec.food.cooking.

Chicken Tetrazzini

Recipe By: posted to rec.food.cooking by Barb Schaller 2-28-04
Serving Size: 6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 Chicken breasts, cut in bite size pieces, cooked
1 1/2 cups Chicken broth (1 to 1-1/2 cups)
6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced)
1 tablespoon Lemon Juice
3 tablespoons Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg
2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed


In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
with lemon juice. Sauté mushrooms until soft but not brown. Toss them
with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
until thickened. Add half & half. Mix vermicelli, chicken & sauce in
12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 * Freezes well * Can also make day before.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

Here's the America's Test Kitchen recipe. I'm not a member either, by the
way. I went to www.americastestkitchen.com, and scrolled down the page til
I saw the header. Clicked a few times, and voila. My mom-in-law made this
recipe, and it's very good (she used chicken).

According to the ATK people, this recipe tastes much better when it's not
made ahead and baked at the last minute. But get real, that's what
casseroles are for. My mother-in-law made this in the morning, refrigerated
it, and we baked and ate it that night. She actually split the recipe and
froze half....the frozen half didn't taste as good once we got around to
eating it. But it was great the first night!

Chris




Turkey Tetrazzini
Serves 8
Tetrazzini is also great when made with leftover chicken. Using a shallow
baking dish without a cover and a very hot oven benefits both texture and
flavor. Don't skimp on the salt and pepper; this dish needs aggressive
seasoning. To make fresh bread crumbs, trim crusts from about 8 slices of
good-quality white bread (we like Pepperidge Farm Toasting White) and grind
them in the food processor until evenly fine-textured, 20 to 30 seconds.

bread crumb topping
1½ cups fresh bread crumbs (see note)
Pinch salt
4 tablespoons unsalted butter, melted
¼ cup grated Parmesan cheese

filling
8 tablespoons unsalted butter, plus extra for baking dish
8 ounces white button mushrooms, cleaned and sliced thin (about 3 cups)
2 medium onions, chopped fine (about 1½ cups)
Salt and ground black pepper
¾ pound spaghetti or other long-strand pasta, strands snapped in half
6 tablespoons unbleached all-purpose flour
3 cups canned low-sodium chicken broth
4 tablespoons dry sherry
¾ cup grated Parmesan cheese
¼ teaspoon grated nutmeg
1 tablespoon juice from 1 lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey or chicken meat, cut into ¼-inch
pieces

1. For the topping: Adjust oven rack to middle position and heat oven to 350
degrees. Mix bread crumbs, salt, and butter in small baking dish; bake until
golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix
with ¼ cup Parmesan in small bowl. Set aside.
2. For the filling: Increase oven temperature to 450 degrees. Heat 2
tablespoons butter in large skillet over medium heat until foaming subsides;
add mushrooms and onions and sauté, stirring frequently, until liquid from
mushrooms evaporates, 12 to 15 minutes. Season with salt and pepper to
taste; transfer to medium bowl and set aside. Clean skillet.

3. Meanwhile, bring 4 quarts water to a boil in large pot. Add 1 tablespoon
salt and pasta and cook until al dente. Reserve ¼ cup cooking water, drain
spaghetti, and return to pot with reserved liquid.

4. Melt remaining 6 tablespoons butter in cleaned skillet over medium heat.
When foam subsides, whisk in flour and cook, whisking constantly, until
flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add
chicken stock. Turn heat to medium-high and simmer until mixture thickens, 3
to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, lemon juice,
thyme, and ½ teaspoon salt. Add sauce, sautéed vegetables, peas, and turkey
to spaghetti and mix well; adjust seasonings to taste.

5. Turn mixture into buttered 9 by 13-inch gratin dish (or other shallow,
ovenproof baking dish of similar size), sprinkle evenly with reserved bread
crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15
minutes. Serve immediately.

=) Thank you very much.

..:. Blinks .:. -_-


"Chris and Bob Neidecker" wrote in message
...

Here's the America's Test Kitchen recipe. I'm not a member either, by the
way. I went to www.americastestkitchen.com, and scrolled down the page
til
I saw the header. Clicked a few times, and voila. My mom-in-law made
this
recipe, and it's very good (she used chicken).

According to the ATK people, this recipe tastes much better when it's not
made ahead and baked at the last minute. But get real, that's what
casseroles are for. My mother-in-law made this in the morning,
refrigerated
it, and we baked and ate it that night. She actually split the recipe and
froze half....the frozen half didn't taste as good once we got around to
eating it. But it was great the first night!

Chris




Turkey Tetrazzini
Serves 8
Tetrazzini is also great when made with leftover chicken. Using a shallow
baking dish without a cover and a very hot oven benefits both texture and
flavor. Don't skimp on the salt and pepper; this dish needs aggressive
seasoning. To make fresh bread crumbs, trim crusts from about 8 slices of
good-quality white bread (we like Pepperidge Farm Toasting White) and
grind
them in the food processor until evenly fine-textured, 20 to 30 seconds.

bread crumb topping
1½ cups fresh bread crumbs (see note)
Pinch salt
4 tablespoons unsalted butter, melted
¼ cup grated Parmesan cheese

filling
8 tablespoons unsalted butter, plus extra for baking dish
8 ounces white button mushrooms, cleaned and sliced thin (about 3 cups)
2 medium onions, chopped fine (about 1½ cups)
Salt and ground black pepper
¾ pound spaghetti or other long-strand pasta, strands snapped in half
6 tablespoons unbleached all-purpose flour
3 cups canned low-sodium chicken broth
4 tablespoons dry sherry
¾ cup grated Parmesan cheese
¼ teaspoon grated nutmeg
1 tablespoon juice from 1 lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey or chicken meat, cut into ¼-inch
pieces

1. For the topping: Adjust oven rack to middle position and heat oven to
350
degrees. Mix bread crumbs, salt, and butter in small baking dish; bake
until
golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix
with ¼ cup Parmesan in small bowl. Set aside.
2. For the filling: Increase oven temperature to 450 degrees. Heat 2
tablespoons butter in large skillet over medium heat until foaming
subsides;
add mushrooms and onions and sauté, stirring frequently, until liquid from
mushrooms evaporates, 12 to 15 minutes. Season with salt and pepper to
taste; transfer to medium bowl and set aside. Clean skillet.

3. Meanwhile, bring 4 quarts water to a boil in large pot. Add 1
tablespoon
salt and pasta and cook until al dente. Reserve ¼ cup cooking water, drain
spaghetti, and return to pot with reserved liquid.

4. Melt remaining 6 tablespoons butter in cleaned skillet over medium
heat.
When foam subsides, whisk in flour and cook, whisking constantly, until
flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add
chicken stock. Turn heat to medium-high and simmer until mixture thickens,
3
to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, lemon juice,
thyme, and ½ teaspoon salt. Add sauce, sautéed vegetables, peas, and
turkey
to spaghetti and mix well; adjust seasonings to taste.

5. Turn mixture into buttered 9 by 13-inch gratin dish (or other shallow,
ovenproof baking dish of similar size), sprinkle evenly with reserved
bread
crumbs, and bake until bread crumbs brown and mixture is bubbly, 13 to 15
minutes. Serve immediately.

Thanks, I appreciate it! =)

..:. Blinks .:. -_-

"Melba's Jammin'" wrote in message
...


In article , ".:. Blinks
.:." wrote:

Which newsgroup was it to? I sorted alphabetically and it did not show
up.
=( If you could, please repost it within your reply here, I would be
grateful.

Thank you,

.:. Blinks .:. -_-

"Melba's Jammin'" wrote in message
...
In article , "PopSicle"
wrote:

I did a search on Google, but there are so many variations on it
that
I was wondering if someone had a recipe that they swear by for
Chicken Tetrizini?


I posted one within the last two days.
--
-Barb,

Rec.food.cooking.

Chicken Tetrazzini

Recipe By: posted to rec.food.cooking by Barb Schaller 2-28-04
Serving Size: 6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 Chicken breasts, cut in bite size pieces, cooked
1 1/2 cups Chicken broth (1 to 1-1/2 cups)
6 tablespoons Butter (divided)
1/2 pound Fresh mushrooms (sliced)
1 tablespoon Lemon Juice
3 tablespoons Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Nutmeg
2 cups Half & Half
2/3 C Shredded Parmesan cheese (2/3 to 1 cup)
1/2 pound Vermicelli cooked and rinsed


In medium skillet, heat 3 tablespoons butter, add mushrooms, sprinkle
with lemon juice. Sauté mushrooms until soft but not brown. Toss them
with the cooked vermicelli and set aside.

In saucepan, melt 3 tablespoons butter, stir in flour, paprika, salt,
pepper, and nutmeg. Slowly stir in chicken broth. Cook sauce, stirring
until thickened. Add half & half. Mix vermicelli, chicken & sauce in
12 X 8 inch casserole. Sprinkle with Parmesan cheese and paprika.

Bake at 375 for 30 minutes or until hot.

Serves 8 * Freezes well * Can also make day before.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

4 lb Chicken, cut in pieces

1/2 lb Mushrooms, thinly sliced

5 tb Unsalted butter

1/2 lb Spaghetti

2 tb Flour

1 c Heavy cream

3 tb Medium dry sherry

Nutmeg to taste

1/2 c Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it by 2

inches. Bring water to a boil, and simmer the chicken for 20 minutes or

until it is tender. Let chicken cool in the broth, separate the meat from

the skin and bones, returning the skin and bones to the broth. Cut the meat

into strips and reserve. Simmer the broth until it is reduced by half,

strain through a fine sieve, discarding the solids. Skim off fat. Boil the

stock until it is reduced to about 2 cups.


Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over

mod-low heat, stirring, until they are softened. In a kettle of boiling

salted water, cook spaghetti until it is al dente. Drain it well. In a

saucepan melt remaining butter over mod-low heat. Add flour and cook the

roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and

Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.

Season with nutmeg and salt and pepper to taste.


Stir half into the mushrooms with the spaghetti and transfer it to a

well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the

chicken meat to the remaining sauce, combine well. Spoon this into the

center of the spaghetti and sprinkle with Parmesan cheese. Bake in the

middle of a preheated 350f oven for 25-30 minutes or until pale golden in

color. Serve immediately.

Enjoy:

"PopSicle" wrote in message
.. .
I did a search on Google, but there are so many variations on it that I
was
wondering if someone had a recipe that they swear by for Chicken
Tetrizini?
My parents will be staying a few days and this is my mothers favourite
dish,
I would love to surprise her with it.

There is a restaurant by the name of East Side Mario's that first got us
hooked on it, I asked them if they could share the recipe but they said
all
their recipes are kept secret. I did a search on the net for their
version
of it as well, but no luck.

Thanks,

.:. Blinks .:. -_-

Thank you chef_rwmiller! :-)

..:. Blinks .:. -_-

"chef_rwmiller" wrote in message
igy.com...

4 lb Chicken, cut in pieces

1/2 lb Mushrooms, thinly sliced

5 tb Unsalted butter

1/2 lb Spaghetti

2 tb Flour

1 c Heavy cream

3 tb Medium dry sherry

Nutmeg to taste

1/2 c Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it by 2

inches. Bring water to a boil, and simmer the chicken for 20 minutes or

until it is tender. Let chicken cool in the broth, separate the meat from

the skin and bones, returning the skin and bones to the broth. Cut the
meat

into strips and reserve. Simmer the broth until it is reduced by half,

strain through a fine sieve, discarding the solids. Skim off fat. Boil the

stock until it is reduced to about 2 cups.


Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over

mod-low heat, stirring, until they are softened. In a kettle of boiling

salted water, cook spaghetti until it is al dente. Drain it well. In a

saucepan melt remaining butter over mod-low heat. Add flour and cook the

roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and

Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.

Season with nutmeg and salt and pepper to taste.


Stir half into the mushrooms with the spaghetti and transfer it to a

well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the

chicken meat to the remaining sauce, combine well. Spoon this into the

center of the spaghetti and sprinkle with Parmesan cheese. Bake in the

middle of a preheated 350f oven for 25-30 minutes or until pale golden in

color. Serve immediately.

Enjoy:

"PopSicle" wrote in message
.. .
I did a search on Google, but there are so many variations on it that I
was
wondering if someone had a recipe that they swear by for Chicken
Tetrizini?
My parents will be staying a few days and this is my mothers favourite
dish,
I would love to surprise her with it.

There is a restaurant by the name of East Side Mario's that first got us
hooked on it, I asked them if they could share the recipe but they said
all
their recipes are kept secret. I did a search on the net for their
version
of it as well, but no luck.

Thanks,

.:. Blinks .:. -_-