Mahnke Family RecipesChicken Tetrazzini - Pam's version
Ingredients
- 1⁄2 c / 114 g butter1⁄2 c / 114 g butter
- 1⁄4 c / 30 g flour1⁄4 c / 30 g flour
- 1 1⁄4 t / 8 g salt1 1⁄4 t / 8 g salt
- 1 t msg1 t msg
- 1⁄4 t dill1⁄4 t dill
- 1⁄4 t pepper1⁄4 t pepper
- 2.3 c chicken broth2.3 c chicken broth
- 1 c sliced and sauteed mushrooms1 c sliced and sauteed mushrooms
- 1 2⁄3 c / 378 g evaporated milk1 2⁄3 c / 378 g evaporated milk
- 4 c diced, cooked chicken4 c diced, cooked chicken
- 8 oz / 226 g fine noodles cooked8 oz / 226 g fine noodles cooked
- 1⁄4 c / 118 ml sherry1⁄4 c / 118 ml sherry
- 1 c / 150 g soft bread crumbs (I use more)1 c / 150 g soft bread crumbs (I use more)
It's a childhood classic.
Method
- Melt 1/4 cup butter in a large saucepan.
- Remove from heat; blend in flour, salt, MSG, pepper and dill salt.
- Add 2 1/3 cups chicken broth; 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 a greased 3 1/2 quart casserole.
- Melt three tablespoons of butter (more in proportion to extra bread crumbs), add bread crumbs, and toss gently until coated.
- Arrange crumbs around the edge of the casserole and dot them with butter.
- Cook in a 350 degree oven until warmed through and crumbs are golden brown
Servings
4-6
Category
Prep time
30 minutes
Cooking time
60 minutes
Cuisine
Author
Pamela Mahnke