Chicken/Rice Tetrazzini

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Splendid casserole dish to tote to potlucks and to serve guests at home


  • 1 qt. water
  • 2 tsp. salt
  • 1 (4 to 5


  • Heat water in saucepan, add salt and chicken; cover. Simmer (do not boil) 2½ to 3 hours or until the thigh meat is tender. Take meat from bones and cut into chunks.
  • Heat chicken broth with juice from mushrooms. Blend flour, garlic salt, pepper and cream. Stir into broth; cook, stirring constantly until thickened. Remove from heat. Stir in cheese.
  • Combin