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Chicken Tetrazzine




Source of Recipe


From Atlanta Cooknotes. The Junior League of Atlanta, Inc.


List of Ingredients




1/2 lb. vermicelli, cooked and drained
1/2 lb. mushrooms
6 Tblsp. butter, divided
all-purpose flour
2 cups chicken broth
salt and pepper, to taste
nutmeg, to taste
1 cup heavy cream
3 Tblsp. dry sherry
4 to 5 cups cubed cooked chicken
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese


Recipe



Preheat oven to 350° F. Cook vermicelli, drain, and set aside. Sauté mushrooms in 3 Tblsp. butter, and set aside. In a saucepan, melt 3 Tblsp. butter and blend in flour. Gradually add broth, stirring constantly, until mixture is thickened. Add salt, pepper, nutmeg, cream, and sherry, stirring and cooking 10 minutes. Mix one-half sauce with mushrooms and vermicelli. Pour into a buttered 3-quart casserole. Mix remaining sauce with chicken and olives. Pour over pasta mixture. Sprinkle cheese over the top. Bake 15 to 20 minutes until top is lightly browned. Serves 8 to 10.