Mahnke Family Recipes- Chicken Tetrazzini

³⁄₄ c / 170 g1 ¹⁄₈ c / 255.0 g1 ¹⁄₂ c / 340 g2 ¹⁄₄ c / 510 g margarine/butter³⁄₄ c / 170 g margarine/butter
¹⁄₄ c / 30 g³⁄₈ c / 45.0 g¹⁄₂ c / 60 g³⁄₄ c / 90 g flour¹⁄₄ c / 30 g flour
1 ¹⁄₄ t / 8 g1 ⁷⁄₈ t / 12.0 g2 ¹⁄₂ t / 16 g3 ³⁄₄ t / 24 g salt1 ¹⁄₄ t / 8 g salt
¹⁄₄ t³⁄₈ t¹⁄₂ t³⁄₄ t black pepper¹⁄₄ t black pepper
¹⁄₄ t³⁄₈ t¹⁄₂ t³⁄₄ t dill¹⁄₄ t dill
2 c / 500 ml3.0 c / 750.0 ml4 c / 1000 ml6 c / 1500 ml chicken broth2 c / 500 ml chicken broth
1 ²⁄₃ c / 378 g2.5 c / 567.0 g3 ¹⁄₃ c / 756 g5.0 c / 1134 g evaporated milk1 ²⁄₃ c / 378 g evaporated milk
4 c / 1 kg6.0 c / 1.5 kg8 c / 2 kg12 c / 3 kg diced, cooked chicken (~2 lbs)4 c / 1 kg diced, cooked chicken (~2 lbs)
8 oz / 226 g12.0 oz / 339.0 g16 oz / 452 g24 oz / 678 g package fine noodles cooked8 oz / 226 g package fine noodles cooked
¹⁄₄ c / 60 ml³⁄₈ c / 90.0 ml¹⁄₂ c / 120 ml³⁄₄ c / 180 ml sherry¹⁄₄ c / 60 ml sherry
2 c / 300 g3.0 c / 450.0 g4 c / 600 g6 c / 900 g soft bread crumbs2 c / 300 g soft bread crumbs
6 oz / 170 g9.0 oz / 255.0 g12 oz / 340 g18 oz / 510 g can of sliced mushroom6 oz / 170 g can of sliced mushroom

This is the version that Angela grew up with.

Melt 1/4 cup margarine in large sauce pan.
Remove from heat; blend in flour, salt, pepper, and dill.
Add enough chicken broth to mushroom liquid to make 2 1/3 cups. Combine with milk.
Stir milk mixture gradually into flour mixture; cook over low heat until mixture thickens and comes to a boil, stirring constantly.
Add mushrooms, chicken, noodles and sherry. Heat through.
Turn into greased 3 1/2 quart casserole.
Melt 6 tablespoons margarine, add bread crumbs and toss gently till coated.
Arrange crumbs around edge of casserole, dot with margarine.
Cook in a 350F/180C degree oven until warmed through and crumbs are golden brown

Almut Haswell

Mahnke Family Recipes