Recipe 39

Name:

Recipe name and category: Chicken Tetrazzini

No. of servings: 8-10

Preparation time:

Recipe ingredients and directions:

¾ lb vermicelli, cooked and drained

½ lb mushrooms, sliced

6 tbs butter, divided

2 tbs all-purpose flour

2 cups chicken broth

salt and pepper, and nutmeg, to taste

1 cup heavy cream

3 tbs dry sherry

5-6 cups cubed cooked chicken

½ cup sliced black olives

½ cup grated Parmesan cheese

1/3 cup almond slivers

Preheat oven to 350˚.

Cook vermicelli, drain, and set aside.

Sauté mushrooms in 3 tbs butter and set aside. In a saucepan, melt 3 tbs butter and blend in flour. Gradually add broth, stirring constantly, until mixture is thickened. Add salt, pepper, nutmeg, cream, and sherry, stirring and cooking for 10 minutes. Mix the sauce with the mushrooms, black olives and vermicelli. Pour into a buttered 3-qt casserole. Sprinkle the Parmesan cheese, and the slivered almonds over the top. Bake 15 to 20 minutes until the top is lightly browned.

Recipe source:

Recipe anecdote: I have also added the almonds into the pasta. I have also used other types of olives, i.e., calamatta olives.