Simmer whole chicken in kettle	Pope's chicken tetrazzini

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Chicken Tetrazzini

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1979

Yield: 8 servings

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Ingredients

• 1 (3-lb) chicken

• 2 tsp salt, divided

• 1/2 lb spaghetti

• 1/4 cup butter or margarine

• 1/4 cup all purpose flour

• 1 1/2 cups chicken broth

• 1 1/2 cups milk or cream

• 1/4 tsp pepper

• 1 1/2 cups (6 oz) grated cheddar cheese

• 1 (4 oz) can mushroom pieces, drained

• 1/4 cup (1/2 stick) butter or margarine

• 1/4 cup grated Parmesan cheese

• Dash paprika

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Preparation

Rinse chicken, place in soup kettle, add water to cover and simmer slowly for 1 to 2 hours, or until tender. While meat is still warm, remove meat from the bones, being careful to discard small bones, skin and veins. Measure out 1 1/2 cups broth and reserve remaining broth for another use.

Bring 3 quarts of water to a boil. Add 1 teaspoon salt. Break spaghetti into 2 or 3-inch pieces and add to boiling water. Cook until tender, drain and rinse with cold water. Set aside.

Melt butter or margarine in a medium saucepan, add flour and cook for 1 minute. Slowly add 1 1/2 cups chicken broth and cook, stirring constantly, until thick and smooth. Add milk or cream and continue to cook until thick. Do not boil. Season with 1 teaspoon salt and pepper.

In a large mixing bowl, blend chicken, cooked spaghetti, cream sauce, cheddar cheese and drained mushrooms. Pour into a greased flat 3-quart baking dish or 8 greased individual 1-cup ramekins. Dot casserole or casseroles with butter and sprinkle with Parmesan cheese. Dust lightly with paprika. Place casseroles into a pan filled with hot water to a depth of about 1-inch. Bake in a preheated 350-degree oven for 30 minutes or until thoroughly heated.