Chicken Tetrazzini: It's All About The Sherry

The first time I had this dish, I was sitting around the family table at my would-be in-law's house. I took one bite, looked at my sweetheart, and resolved that if for no other reason, I would marry him for his Momma's cookin'.

His hunky smile had me the first time he met me for lunch at the Student Union in college.

But, the combination of that smile and the goodness that drips down his chin every time he eats this glorious pasta dish - well, I am putty in his hands.

Forever.

And ever.

And ever.

This dish - made totally from scratch - is about the only casserole my hubby will eat. It's actually a baked pasta dish. But, you bake it in a big ol' pan which I suppose then classifies it as a casserole.

But, this is anything but your typical, potluck casserole. After you finish making the sauce, you douse it with sherry.

The sherry. It's all about the sherry.

I gotta warn you - creating this dish makes the world's biggest mess in my kitchen. But, then again, I'm not really a "clean as you go" kind of cook. But, mess and all, it's worth it. OH, so worth it.

To combat the after-dinner clean up, I'll often make it in the morning (or night before), put it in the fridge, and then bake it just before I serve it. Especially if I'm serving it to company.

I absolutely love this dish.

And, the hunky chin that wears it 'bout twice a month.

Chicken Tetrazzini
a family recipe...

1/2 pound linguine
2 lbs (about 8) boneless, skinless chicken breast
1 onion, chopped
2 carrots, cut into strips
1 rib celery, chopped
4 cups chicken broth
1 cup water
1 tablespoon dried parsley
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 stick butter
2 egg yolks
1 cup whipping cream or half and half
1/2 cup sherry
1/2 cup Parmesan cheese, grated
2 tablespoons butter

Cook linguine according to package directions until al dente, approximately 8-10 minutes.

Meanwhile, place chicken breast, onion, carrot, celery, chicken broth, water, parsley, bay leaf, marjoram, thyme, salt, and pepper into large stock pot. Boil, uncovered, for 2o minutes, or until chicken is cooked and vegetables are tender.

Remove chicken with tongs or slotted spoon and set aside.

Strain the stock and vegetables in colander over a large bowl - saving the vegetables and the stock. Remove bay leaf from vegetables and discard.

In a small bowl, beat the egg yolks and cream together until well blended. Set aside.

Place a stick of butter into the stock pot and melt over medium heat. Stir in flour and whisk constantly for 3 minutes. Add four cups of the stock into the pot and whisk until smooth and thick.

Add one cup of the butter/chicken stock mixture to the cream/egg mixture - stirring to combine. (This will help the egg to mix evenly into the sauce without starting to cook). After adding in some of the hot mixture, add the cream/egg mixture into stock pot and whisk until almost boiling. Remove from heat.

Chop cooled chicken into bite sized pieces. Add chicken and vegetables into pot. Add sherry.

To assemble, butter a 9 x 13 casserole dish and add the cooked linguine. Pour chicken mixture on top. Using a fork, mix lightly so that the sauce falls down and in between the noodles. Sprinkle top with Parmesan cheese. Cut 2 tablespoons of butter into tiny pieces, and sprinkle over the top. This will give it a golden brown top.

Bake at 400 degrees for 15-20 minutes or until bubbly. Turn oven to broil. Broil for 3- 5 minutes, or until top is golden brown.

For cooking in advance:

*If refrigerating, follow all steps, except for adding the Parmesan and butter. Cover with plastic wrap until ready to bake. When ready to bake, sprinkle dish with Parmesan and butter, and bake as directed, adding an additional 20 minutes to cooking time.

*If freezing, follow all steps, except for adding the Parmesan and butter. Cover dish with plastic wrap AND foil. Freeze. Thaw completely before adding Parmesan and butter, and bake as directed, adding an additional 20 minutes to cooking time.