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    Chicken Tetrazzini


    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. Saut� 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.

 

 

 


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