Chicken Tetrazzini

Recipe by Hey Jude
READY IN: 2hrs




  • 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.
  • Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day.
  • When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside.
  • Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish.
  • Chop the remaining onion.
  • 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.
  • 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.
  • 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).
  • Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through.
  • Spoon chicken mixture over spaghetti in baking dish.
  • Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color.
  • Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly.
  • 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).