Usually I only hear about Tetrazzini around the holidays as a way to use leftover turkey. This recipe is a little different in that you have to actually cook the chicken first! I do think this would work well with leftover meat though!
You will definitely need a day to make this recipe. Cooking and cooling the chicken takes the longest. The benefit of this is that I had three quarts of chicken stock left over.
Making the sauce in the same pan as you sauté the spinach and onion adds a ton of flavor to the sauce. It thickens very nicely as well.
I used an angel hair pasta – it’s what I had – and it worked well. The sauce really could stand up well to a thicker noodle if you wanted.
I was a little concerned about the cheddar cheese. Cheddar has a very specific taste and I did not think that would go with the other ingredients. It really isn’t overpowering though. I was surprised how nicely is blended.
The overall flavor of the dish is good. My husband and daughter both loved it and went back for seconds.
SPINACH CHICKEN TETRAZZINI
4 to 5 Pound Fryer Chicken
2 Quarts Water
2 ½ Tablespoon Salt
½ Cup Butter
10 Ounces Spinach – Fresh or Frozen
1 Onion, Chopped
1/3 Cup Flour
1 Cup Milk
8 Ounces Sharp Cheddar Cheese, Grated
¼ Cup Sherry
8 Ounces Spaghetti, Cooked al dente
In a large saucepot combine chicken, water and 2 Tablespoons salt. Heat to boiling. Reduce heat and simmer, for 1 ½ hours. Remove chicken from broth and cool. Remove skin and bones. Cut chicken into chunks. Reserve 2 cups of the broth. (Save remaining by canning or freezing) In a large saucepan melt 3 tablespoons butter. Add spinach and onion. Sauté until onion is soft and spinach is wilted, about 5 minutes. Remove vegetables, set aside. Add remaining butter to hot pan and melt over low heat. Add flour and remaining salt; stir until smooth. Gradually whisk in milk and reserved chicken broth. Cook until thickened; stirring constantly. Add cheese and vegetables, stir to combine. Add sherry and chicken. Preheat oven to 350 degrees. Stir cooked spaghetti into sauce. Cover with foil and bake for 30 minutes.
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