Chicken Tetrazzini
"This recipe is my mother’s," says fellowe ICer Heather (Queensweater) who sent us this lovely family classic.
If you have vulvodynia and follow a low oxalate diet, do be careful as this recipe calls for celery, green pepper, and mushrooms. All can be omited, or switched with other vegetables of your choice.
Chicken Tetrazzini
¾ lb spaghetti
2 tbsp butter
¾ cup sliced mushrooms
1 stalk celery, chopped
2 green onions, chopped
¼ cup green pepper, chopped
3 tbsp four
1 ½ cup chicken stock 1 ½ cup milk
½ cup Swiss or Cheddar (if your bladder can tolerate either of them) or Mozzarella cheese, shredded
½ tsp salt
¼ tsp pepper
¼ tsp marjoram
pinch of nutmeg (optional)
1 ½ cup chicken, chopped
Cook spaghetti until firm. Drain, then rinse. Melt butter, cook mushrooms, celery, onions, pepper, stirring for 3 minutes.
Sprinkle with flour, then cook, stirring for 2 minutes. Pour in stock and milk gradually.
Cook, stirring for 5-7 minutes until thick. Stir in half cheese until melted. Add seasoning and chicken.
Place in greased casserole dish, and sprinkle with cheese.
Bake at 350 for 20-25 minutes (until bubbly).
Serves 4