Chicken Tetrazzini

Serves 6-8

Ingredients:

• 1 3lb Chicken (pre-cooked pkgs can be used)
• 2 c. hot water
• 1/4 lb wide or extra wide egg noodles
• 1 t. salt
• 2 T. butter, melted
• 2 T. Parmesan cheese, grated
• 1/2 lb button mushrooms, sliced
• 2 T. butter
• 1/2 t. salt
• Dash of Pepper
• 1 garlic clove, slivered (optional)

Sauce:

• 4 T. butter
• 1/2 c. flour
• 2 c. half and half (at room temperature)
• 1 c. chicken stock
• 1 1/2 t. salt
• 2 T. sauterne wine (optional)

Directions:

1. Steam chicken in the water until tender (about one hour or until tender)

2. Let stand until cook enough to handle

3. Reserve stock for sauce

4. Prepare sauce by first melting butter in a medium saucepan

5. Blend in flour

6. Gradually add reserved stock and Half & Half, stirring constantly

7. Cook until thick and smooth

8. Add salt and wine

9. Remove from Heat

10. Separate meat from chicken bones

11. Cut meat into thin slices, about 2 inches long

12. Saute mushrooms in butter for 5 minutes

13. Season with salt, pepper and garlic

14. Cook over low heat for another 5 mins

15. Remove from Heat

16. Cook noodles in gently boiled unsalted water for about 10 mins (until crisply tender but not too soft -el dente)

17. Pour a little cold water into pot

18. Throroughly drain noodles

19. Preheat oven to 350 F

20. Season noodles with salt, melted butter, Parmesan cheese and one cup of sauce

21. Spread noodles into buttered 9 x 13 casserole dish

22. Spread mushrooms over noodles

23. Pour one cup of suce over mushrooms

24. Cover with chicken slices

25. Season with salt and pepper

26. Pour remaining sauce over top

27. Cover top with Parmesan cheese

28. Bake for about 30 mins

29. Broil for an additional 5 mins (until top is golden brown)

30. Allow to rest for 15 minutes

31. Serve

Note: Can be made in advance and refrigerated (tightly covered with plastic wrap) for up to 2 days. Cooking time varies. Look for a bubbly consistency to assure doneness.

*Recipe courtesy of Erin Surma