Bitchin' Wives Club: Friday's Feast

Chicken Tetrazzini

This is the basic recipe for a super-easy tetrazzini that even the most bland-loving child will wolf down. If you have good eaters, add fresh or canned mushrooms or frozen peas to the mix. The recipe is pretty accommodating. I like it on the drier side, so if you like yours really saucy you might want to add 1 more Tbsp. of flour and butter and then 1 more cup of milk. The rest of the ingredients can be adjusted by taste. It is a super easy recipe that doesn't take much longer than opeing a few cans of cream of mushroom soup, but it so much better!

2 tablespoons flour
2 tablespoons butter
1/2 tsp. salt
Salt and pepper to taste
1 cup milk
1 cup chicken stock
4 tablespoons cooking sherry
1 cup grated parmesan cheese
2 cups (or more)chicken, cooked and cut into bite-size pieces
1 pound spaghetti noodles
Parmesan, grated for top
Preheat oven to 350˚. Boil the spaghetti to al dente in salted water while you prepare the sauce.

In a heavy bottomed saucepan melt butter over medium to med-high heat. Add flour and stir constantly for about a minute. The roux should be a pale blonde when you add the liquid. Stirring constantly, add the milk and chicken stock all at once, breaking up any lumps if they form (use a whisk if you want to). Bring to a boil and then turn heat to medium low and simmer until think and creamy. Add sherry and Parmesan and then season to taste with salt and pepper. Add chicken. Add noodles. (If your sauce pan isn't big enough for everything, just combine in the baking dish.)

Pour sauce and noodles combination into a 9 X 13" baking dish and sprinkle top with some more grated Parmesan. Bake 30-40 minutes, or until bubbly and crispy on top.

1. Melt butter over medium heat and add then add the flour.

2. The roux (pronounced "roo" for any neophytes out there) will start to turn blonde as it cooks. It still tastes good until you get to brown, then it is overcooked and won't make a good sauce.

3. Add the liquid all at once, it will bubble furiously for a moment and then settle down....Keep stirring! It will start to thicken once it gets back to a boil and then let it simmer gently. Congratulations: You just made a bechamel sauce!