Recipe: Roppel's Catering Chicken Tetrazzini (1980's)

ROPPEL'S CHICKEN TETRAZZINI

Q: Recently I attended a function where I was served chicken tetrazzini cooked by Roppel's catering. Can you get the recipe? - Cindy Perra, Jeffersonville, Ind.

A: Lou Hall Newnan, manager of Roppel's catering and Deli, shares the recipe with us.

1 (4 to 5 pound) chicken
6 tablespoons butter, divided use
1/2 cup chopped onion
2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound fresh mushrooms, sliced
2 cups chicken broth, reserved from chicken
4 tablespoons flour
1 cup cream
1 cup half-and-half
1/4 cup sherry, optional
Salt and pepper to taste
Garlic salt to taste
1 teaspoon lemon juice
1/2 cup minced pimento or fresh red bell pepper, optional
10 ounces thin spaghetti
1/2 cup grated Parmesan cheese
Paprika, optional (for garnish)

Place chicken in a large pot. Cover with water and simmer until tender. Cool in the pan in the broth. When cool enough to handle, remove skin and bone chicken. Dice meat into bite-size pieces. Strain broth and reserve.

In a skillet, melt 2 tablespoons of the butter. Add onion, green pepper and celery. Cook until vegetables are tender and onion is transparent. Remove vegetables from skillet and set aside.

In same skillet, cook mushrooms until tender (if needed, add additional butter).

In a 2-quart saucepan, melt remaining 4 tablespoons butter over low heat. Add flour to make a roux. Cook 3 to 4 minutes. While whisking, slowly add chicken broth, cream, half-and-half and sherry. Season with salt, pepper and garlic salt to taste. Whisk in lemon juice and contlnue to whisk until thick, hot and smooth. Add cooked vegetables and pimento.

Cook spaghetti al dente. Drain.

Turn spaghetti Into a lightly greased casserole. Cover with diced chicken and sauce. Sprinkle with Parmesan cheese. Garnish with paprika.

Bake In a preheated 350 degree F oven for 30-45 minutes or until hot and bubbly.

Makes 10-12 servings
Source: Vintage newspaper recipe clipping, 1980's