Chicken Tetrazzini

Course : Chicken
Serves: 25
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5 pounds cooked chicken
8 cups veloute sauce
12 cups mushroom
3/4 cup unsalted butter
3 large egg yolk
2 cups cream
1/4 cup dry sherry
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
2 pounds spaghetti
1/2 cup unsalted butter
3 cups parmesan cheese

Preparation / Directions:

cut chicken into julienne strips heat the veloute sauce to a simmer in a saucepan, over a medium flame heat the butter in a skillet, over a moderate flame add the mushrooms and saute quickly, without browning add to the sauce combine egg yolks and the cream to make a liason stir in 1/4 cup of the hot veloute sauce-mix well quickly stir the tempered liason back into the sauce add the chicken to the sauce and heat to just below a simmer, without boiling lightly butter the insides of individual casseroles or ramekins place 1/3 cup cooked spaghetti into the bottom of each top with 3/4 cup of the chicken and sauce mixture sprinkle the tops with parmesan cheese pass under the broiler to toast lightly serve hot


Nutritional Information:

482 Calories (kcal); 22g Total Fat; (42% calories from fat); 38g Protein; 30g Carbohydrate; 152mg Cholesterol; 337mg Sodium

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