RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges KC: Chicken Tetrazzini - meat
I love chicken soup; dislike the anemic chicken with which I'm left. Israelis refer to it as "laundered chicken," which about sums it up for me. So, what do you do with your soup chicken, aside from salad? My mother always spread some margarine, sprinkled paprika and garlic powder on it, then crisped and browned it under the broiler (never cared for it). I've taken to immediately removing the chicken from the bone and shredding it to make croquettes (using a lot of fried onion, lightly fried garlic, matza meal and egg). After quick frying in oil (just until browned and egg binding sets), these freeze well, too. Sometimes, I make the following: Chicken Tetrazzini ~~~~~~~~~~~~~~~~~~ The following comes from Kosher Gourmet magazine of Sept-Oct 1990. It is a kosher adaptation of an American dish named for Italian opera star Luisa Tetrazzini. It's a bland dish, as written, both in appearance and flavors. I prefer zipping it up a bit with sauteed chopped onions and peppers and toss chopped parsley over it before serving. 1/2 to 3/4 pound mushrooms, sliced 3 Tbsp margarine 8 oz. pasta, cooked (I recommend a short-cut pasta such as macaronni or fusili) 1/4 cup (1/2 stick) margarine 1/4 cup flour 2 cups chicken stock 1/2 cup dry white wine 1/4 cup powder non-dairy creamer (optional) salt and white pepper to taste 2 cups shredded cooked chicken 3/4 cup soft bread crumbs 2 Tbsp margarine, melted 1. Preheat oven to 375 degrees. Grease a 2-qt casserole. 2. Melt 3 Tbsp margarine in a large skillet. Add mushrooms and saute until soft. Stir into pasta. 3. Melt 1/4 cup margarine in a saucepan. Stir in flour and cook until bubbly but not brown (3-5 minutes). Remove from heat and stir in stock. Bring to a boil and cook, stirring, until thickened (about 2 minutes). Stir in wine and cook for 2 minutes. Remove from heat and stir in creamer. Season to taste. 4. Stir 1/2 sauce into pasta mixture. Pour into prepared casserole. Stir chicken into remaining sauce. Pour chicken and sauce mixture into the center of the pasta. 5. Combine bread crumbs with melted margarine. Sprinkle over top. Bake until golden (about 45 minutes).
