CHICKEN TETRAZINNI
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PREHEAT
oven to 350°F
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Cook a la
dente:
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1¾ cups
tortiglioni pasta (2 cups cooked)
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Cut in
cubes:
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1 cup
chicken, cooked
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Slice or
quarter, and sauté in butter:
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1 cup
mushrooms
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Combine
all of the above ingredients in a casserole; lift the mushrooms from the
skillet, reserving the butter for the sauce.
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SAUCE:
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Add to
skillet if necessary for:
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2 tbsp
butter, melted
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Stir in:
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2 tbsp
flour
¼ to
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Add
slowly, stirring constantly:
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1 cup
chicken broth
½ cup
heavy cream
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Continue
stirring over medium heat and remove from heat when sauce reaches boiling
point.
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Stir in:
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2 tbsp
sherry
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Pour
sauce over pasta, chicken and mushrooms (stir if necessary).
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TOPPING:
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Combine
well together, and sprinkle over top:
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½ cup
parmesan cheese
¼ cup dry
bread crumbs
1 to 2
tbsp of vegetable salad seasonings
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BAKE 20
to 30 minutes until sauce is bubbly and topping is toasted.
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FoodNotes:
1. Very rich sauce. Serve with
vegetable salad with light dressing, or with crudités.
2. Divide the ingredients among four
individual casserole dishes - bake approximately 10 minutes or less.
3. Prepare in advance and
refrigerate, but do not sprinkle topping on until bake time. Add an extra 25%
to bake time.
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