Chicken Tetrazini

Baked Chicken Tetrazini!

Chicken Tetrazini is a dish that sounds just so fancy! I followed this recipe to the letter. In Jean's cookbook, this dish is noted as being a dish served in Dore Schary's Mother's catering establishment.

Ingredients:

1 4 lb chicken, flavored and simmered until tender. Remove meat from the bone, cut up as for chicken salad

1 lb mushrooms, sauteed lightly in butter with a little lemon juice and a dash of nutmeg

1 lb green peas, lightly cooked and drained

1/2 lb noodles

Make a thin cream sauce, at least 3 cups, using:

2 tbsp butter

2 tbsp flour

1 pint scalded milk

1 cup chicken stock

*If not thin enough, add more milk or stock*

Salt and pepper to taste, and

flavoring; either 2 tsp Worschtershire sauce, or sherry, or Marsala, or Madeira to taste (1/4 cup or otherwise)

Butter casserole well. Cook noodles in salted water, drain and mix immediately with the sauce, chicken, peas, and mushrooms.

Fill the casserole with layers of the cooking mixture, sprinkling each layer with:

Fresh grated parmigiana cheese, a total of about 1/2 cup or more.

Top with:

Parmigiana

Bread crumbs

dot with butter

Put in pan of water and bake until brown.

Notes:

The recipe didn't state how long to bake or at what temperature, so I went with 350 degrees for about 35 minutes. It worked just fine!

For me, the mushrooms were the star of this dish. The sauce, noodles, chicken and peas were rather bland and their flavor blended together after baking. I've never used nutmeg and lemon juice on mushrooms before (I used criminis here) and it was fantastic! 

Chicken Tetrazini Process