*  Exported from  MasterCook  *

                    Chicken Tetrazzini - Chicken Plan

Recipe By     : Freeze With Ease copyright 1965
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Freezer Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chicken stock
   3      tablespoons   salt
   1 1/4  pounds        spaghettini
   4      tablespoons   butter
     3/4  pound         mushrooms -- sliced
   1 1/2  tablespoons   lemon juice
   1 1/2  teaspoons     salt
     1/2  cup           almonds -- sliced
   6      tablespoons   butter -- divided
   2      tablespoons   flour
     1/4  teaspoon      paprika
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper
     1/8  teaspoon      nutmeg
     1/4  cup           sherry
   2      cups          chicken stock
   1      cup           heavy cream
                        meat from 5# cooked chicken
   1      cup           parmesan cheese -- freshly grated

In a large kettle combine 2 cups chicken stock with enough water to
make 6 quarts. Add 3 tb salt. Cover and bring to a boil. Add
spaghettini and cook 6 minutes. Drain, place in large baking dish.

In skillet melt 4 tb butter. Add sliced mushrooms and saute until
soft. Sprinkle with lemon juice and 3/4 ts salt. Pour mushrooms over
spaghettini.

In the skillet, brown almonds in 2 tb butter. Drain and add almonds
to spaghettini.

Melt 4 tb butter and then remove from heat. Stir in flour, 1/4 ts
paprika, 1 1/2 ts salt, pepper and nutmeg. Return to low heat and
slowly add sherry and 2 cups chicken stock, stirring constantly. Add
heavy cream and cook and stir until thickened . Remove from heat and
combine with the chicken meat.

Place on top of spaghettini. Chill quickly and freeze. When ready to
serve, defrost, sprinkle with parmesan cheese and paprika.

Bake at 350 about 45 to 60 minutes.

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