Chicken tetrazzini puff
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Cheese, Parmesan; divided |
| 3 | ounces | Mushrooms, sliced; drained |
| ¼ | cup | Butter (or marg.); melted |
| ¼ | cup | Flour, all-purpose |
| 1 | cup | Half-and-half |
| 1 | cup | Broth, chicken |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Cheese, Swiss; shredded |
| 5 | Egg yolks; beaten | |
| 1 | cup | Spaghetti; cooked |
| 1 | cup | Chicken; cooked, chopped |
| 5 | Egg whites; beaten stiff | |
Directions
Butter a 2-quart souffle dish, and dush it with 2 tablespoons Parmesan cheese.
Saute mushrooms in melted butter; add flour and cook until bubbly, stirring frequently. Remove from heat. Gradually stir in half-and-half and chicken broth to make a smooth mixture; add salt and pepper. Cook over medium heat, stirring constantly, until sauce has thickened; remove from heat.
Add Swiss cheese and 4 tablespoons Parmesan cheese, sitrring until cheese melts. Cool 10 minutes. Slowly add egg yolks, stirring briskly. Add spaghetti and chicken. Fold in beaten egg whites. Pour into souffle dish. Bake at 250 degrees for 50 to 60 minutes.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94