Chicken/Rice Tetrazzini

Name: Chicken/Rice Tetrazzini
Yield: Serves 10
Ingredients: 1 qt. water; 1¾ c. chicken broth; 1 (2 to 4 oz.) can sliced mushrooms; 2 tsp. salt; 1 (4 to 5 lb.) stewing chicken, cut in pieces; ½ c. light cream; ⅛ tsp. pepper; ½ tsp. garlic salt; 2 tblsp. flour; 4 strips crisp-cooked bacon, crumbled; 1 tblsp. chopped parsley; 4 c. cooked rice; 1 c. grated Cheddar cheese; ¼ tsp. poultry seasoning; ¼ c. cracker crumbs

Preparation info

Serves
10

Difficulty
Medium

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

Ingredients

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

Main course

Method

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