Chicken Tettrazini



  • 4-5 lb. stewing hen
  • 1/2 bay leaf
  • 1 stalk celery
  • 1/4 onion
  • 1 tablespoon salt
  • 5 pepper corns
  • 1/2-1 lbs. spaghetti
  • 1 qt. chicken broth
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1-1/2 oz. can mushroom pieces drained
  • 1/2 lb. butter, margarine or chicken fat
  • 2/3 cup flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 lb. Old English cheese grated
  • 1/2 lb. American cheese grated
  • 1 cup buttered bread crumbs


Place chicken w/bay leaf, celery, onion, salt and pepper corns in 4qt with 2 cups of water. Turn to medium. When thermal knob hits 60 reduce heat to low and cook for (1-1/2 to 2 hours). Remove chicken from bones and cut into small pieces. Cool broth and remove fat; strain. Cook spaghetti in 2qt. of this broth. Spaghetti will absorb the broth so do not drain. Saute green pepper, onion and mushrooms with a touch of butter 😉 Blend in flour. Gradually add milk, salt and pepper. Cook until thick. Stir in cheeses until melted. Combine chicken, spaghetti and sauce in 4qt roaster bottom and cook covered over low heat 10-15 minutes, until mixture is well blended. Put in serving dish and sprinkle top with heated, buttered bread crumbs.
Serves 8. Use bouillon cubes to make chicken broth.

Bon Appétit!

Platinum Cookware on-line shop >