Classic Chicken Tetrazzini
Classic Chicken Tetrazzini
Ingredients
For the Chicken
- 2 pounds chicken breasts
- 3 pounds chicken leg quarters with thighs
- 3 cups water
- 2 medium carrots sliced
- 1 medium onion quartered
- 3 celery tops
- 3 sprigs fresh parsley
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 1 bay leaf
For the Sauce
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 4 cups milk
- 4 egg yolks
- 1 cup heavy cream
- 1/3 cup dry sherry
For the Pasta
- 1 pound thin spaghetti
- 1 tablespoon butter
- 12 ounces mushrooms
- 16 ounces cheddar cheese
Instructions
- 1
Gather the ingredients.
- 2
Place the chicken in a large Dutch oven or kettle with the water, carrots, onion, celery tops, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, and bay leaf. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour until tender.
60 min - 3
With a slotted spoon, remove chicken to a bowl and set aside.
- 4
Strain the broth and return to the kettle. Bring to a boil and boil gently, uncovered, for about 30 minutes, or until the broth is reduced to about 2 cups.
30 min - 5
Meanwhile, remove the chicken from the bones and dice, discarding the skin. There should be about 6 cups of diced chicken. Set aside.
- 6
Gather the ingredients.
- 7
For the sauce, melt 3/4 cup of butter in a large saucepan.
- 8
Remove from heat. Stir in the flour, 2 1/2 teaspoons salt, and nutmeg. Stir until smooth and well blended.
- 9
Return to medium heat. Gradually add the milk and the 2 cups of reduced broth, stirring constantly, until the mixture begins to boil. Reduce heat to medium-low and continue to cook, stirring constantly, for about 2 minutes, or until slightly thickened.
2 min - 10
Beat the egg yolks in a small bowl with the heavy cream.
- 11
Whisk in about 1 cup of the hot mixture from the saucepan.
- 12
Then return the egg mixture to the saucepan. Cook, stirring constantly, over low heat until sauce is hot. Do not boil.
- 13
Remove from heat and stir in the sherry.
- 14
Gather the ingredients.
- 15
Cook the spaghetti in boiling, salted water in a large pot following the package directions for al dente. Drain thoroughly.
- 16
While the spaghetti is cooking, heat the tablespoon of butter in a skillet over medium heat and saute the mushrooms for 5 to 7 minutes, or until browned. Set aside.
5 min - 17
Return the spaghetti to the pot. Add 2 cups of the sauce to the spaghetti toss to coat well.
- 18
Remove another 2 cups of sauce to a small bowl. If making ahead, store in an airtight container in the fridge.
- 19
Add the diced chicken and sauteed mushrooms to the remaining sauce.
- 20
Divide the spaghetti into two 8-inch square baking dishes, making a well in the center. Spoon half of the chicken and mushroom mixture into the center of each. Sprinkle 2 cups of shredded cheese over each dish.
- 21
Cover with foil and preheat the oven to 350 F. Alternatively, refrigerate until 1 hour before serving and preheat the oven.
- 22
Bake foil-covered casseroles for 30 to 45 minutes, or until hot and bubbly.
30 min - 23
Just before serving, heat the reserved sauce.
- 24
Drizzle over the baked spaghetti and enjoy!
Make the Chicken
Make the Sauce
Make the Pasta
Nutrition
Per serving (based on 12 servings)

