Thursday, September 24, 2009

Quick & Easy Chicken (Or Turkey) Tetrazinni

Chicken Tetrazinni has been a favorite at our house for many years. Now that the children are gone, I get to make several casseroles from one batch, which allows me to have a few nights off from cooking now and then. For some reason, the flavors in this casserole are irresistible to me. Also, since the pet food contamination scare, I buy one roasted chicken per week to feed to my cat, which, along with her dry food, satisfies my finicky feline. Since she's not a huge eater, I can usually manage to get a meal or two out of the chicken before handing the rest of it over to her. It's all very economical, really!

At any rate, this is my favorite dish for leftover chicken (or turkey) aside from King Ranch Casserole:


-->8 oz. spaghetti

1/4 stick (2 oz.) butter 

2 T. flour 

1 1/2 C chicken stock

2 T. dry sherry 

1 C. light cream or half and half 

1/2 C. Parmesan cheese, freshly grated if possible 

About a pound of cooked chicken 

1/2 lb. button mushrooms, sliced and lightly sautéed in a bit of butter

1/2 medium red onion, thinly sliced or chopped

Salt and pepper to taste

1 can of sliced black olives 


1.Cook the spaghetti al dente according to the package. Dice the chicken. 

2. In a sauté pan, melt the butter, add the flour and mix well. Add the stock gradually, while stirring. Cook over medium heat. Stir in sherry, cream and remove from heat. Add the chicken, cheese, olives and mushrooms. Add the spaghetti and mix well.

3. Check seasoning and salt and pepper to taste.

4. Pour in an ovenproof dish, sprinkle fresh grated parmesan over the top, and bake in a moderate oven for about 20 minutes until hot and golden brown.