Chicken Tetrazzini

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (2 -3 lb) whole chickens
• 2 small onions
• 1/4 teaspoon pepper
• salt
• water
• 1 (1 lb) package regular spaghetti (not thin)
• 1/2 cup butter
• 1 1/4 lbs sliced mushrooms
• 1 tablespoon lemon juice
• 1/2 cup flour
• 1/4 teaspoon nutmeg
• paprika
• 1/2 cup dry sherry
• 1 cup half-and-half
• 4 ounces grated parmesan cheese, about 1/2 to 3/4 cup

Recipe

• 1 in a large saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt; cover with water and over high heat, heat to boiling; reduce heat to low, cover and simmer chickens at least 30 minutes or until fork tender, remove chickens to a large bowl.
• 2 strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
• 3 when chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
• 4 prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish.
• 5 chop the remaining onion.
• 6 in a 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes and remove to a medium bowl.
• 7 in same saucepan, melt remaining butter; when hot, stir in flour, 1 1/2 teaspoons salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth.
• 8 gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened (don't worry if there are some lumps, it won't be noticed).
• 9 add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
• 10 spoon chicken mixture over spaghetti in baking dish.
• 11 sprinkle with grated parmesan cheese and sprinkle with a little paprika for color.
• 12 bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
• 13 if making ahead (which is a good idea because this is excellent to serve to company), make it up till the cheese and paprika step, then cover and refrigerate for up to 24 hours; take it out of the fridge and let it sit for about 30 minutes or so before baking (you may need to increase the baking time about 15-20 minutes).