Recipe(tried): Chicken Tetrazzini

Hi Dianne:-) This recipe calls for cooking a chicken to use in the recipe but you could certainly make it using leftover chicken. Instead of using the broth from cooking the chicken for the pasta, you could just use canned chicken broth for cooking the vermicelli. There seems to be a spelling discrepancy for tetrazzini. Sometimes it seems to be spelled tettrazini but one "t", and two "z's" is the correct spelling from what I found on the internet. At any rate, this recipe is very good no matter how you wish to spell tetrazzini:-)

Chicken Tetrazzini

3-4 lb. chicken (About 3 or 4 cups of cooked chicken.)
1 onion
1 bay leaf
2 ribs celery and tops
Salt and pepper
1/4 lb. butter
1 bunch green onions, minced
1/2 c. bell (green) pepper, minced
1/4 lb. mushrooms, minced or 1 large can mushroons, sliced or chopped
1/4 c. parsley. minced
1/2 c. celery, minced
1 clove garlic, pressed
1 c. light cream
1 c. chicken stock
2 Tbsp. white wine or dry sherry
1 Tbsp. lemon juice
2 Tbsp. flour
2 Tbsp. butter
1, 8 oz. package vermicelli
3/4 c. grated Parmesan cheese

Cook chicken until tender with onion, bay leaf, celery, salt and pepper, about 45 minutes. Cool in stock if you have the time. Remove chicken from stock; cool, strain stock and reserve. Cut chicken in bite-size pieces and set aside. Saute all vegetables and garlic in butter until soft. Add chicken, cream, stock, lemon juice and wine. Season to taste with salt and pepper and cook slowly over low heat, until heated through and bubbly. Make a paste of additional butter and flour. Blend in and and stir until smooth and thickened. Cook vermicelli al dente in boiling stock. Drain and spread on the bottom of a shallow buttered casserole. Pour chicken mixture over and sprinkle with Parmesan. Bake 20 minutes at 350 degrees F. Serves 6 to 8. May prepare ahead and refrigerate until serving time. Increase baking time if refrigerated.