Kilty's Kitchen

Chicken Tetrazzini Categories: meats/main dish 3 chicken breasts; poached and cooled 2 med onions; coarsley chopped 1/2 tsp thyme, basil and garlic powder. 1 lg bay leaf 1 pkg (8 oz) spaghetti; uncooked 5 tbs butter. 1/4 cup flour. 2 - 3 cup chicken stock 1/2 cup dry white wine. salt and pepper to taste. 1 small can sliced mushrooms; drained 3-4 tbs heavy cream 1/4 cup parmesan cheese (grated). 2 tbs dry bread crumbs Place the whole chicken into a large pot, cover with water, add onions, carrots and herbs. Bring to a boil then reduce heat and simmer for 45 minutes or until the chicken is tender. Skim off and discard any grease then let the chicken cool in it's own stock. When the chicken has cooled, remove the skin and bones and return these to the stock in the pot. Cook over medium high heat until the stock has reduced to about 2 or 3 cups. Meanwhile shred the chicken and set aside. Cook the spaghetti and drain. Toss the spaghetti with 1 Tbs butter, garlic powder and nutmeg and place into an oven proof dish. Arrange the shredded chicken on top and set aside. Pre-heat oven to 400°F SAUCE: Melt 4 Tbs butter in a saucepan, add flour, stir until smooth. Add chicken stock bring to a boil, stirring constantly. Reduce heat, add mushrooms, cream and wine, simmer for 3 minutes. Spoon sauce over the chicken and spaghetti, top with Parmesan cheese and bread crumbs. Bake at 400°F for 10 - 15 minutes or until top is golden brown.