BEST CHICKEN TETRAZZINI

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This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.

Provided by kevin4201

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1 teaspoon onion salt
1 1/2 teaspoons celery salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup whipping cream
2/3 cup parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon paprika
1/2 lb uncooked spaghetti

Steps:

  • Cook chicken in lots of water until done. Save the stock!
  • Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
  • Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
  • Drain spaghetti and place in 9 x 13 baking dish.
  • In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
  • In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
  • Add whipping cream to above mixture and stir.
  • Add the above to the chicken and toss.
  • Spoon chicken evenly over spaghetti.
  • Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
  • Cover and refrigerate overnight.
  • Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46

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