Smoked Chicken Tetrazzini

Had me some smoked chicken laying around the fridge after running my skin up or skin down spatchcock chicken test so I decided to try using it with a Tetrazzini recipe from “The Good Housekeeping Cookbook” that I have been using for a couple of decades now when I have leftover turkey.

Figured what the heck … got nothing to lose.  Here’s the chicken leftovers

The Smoked Chicken Tetrazzini casserole out of the oven

The $$shot …

It turned out to die for.  The smoked chicken gave it that extra notch which we all can relate to. I prefer to use Angel Hair instead of Spaghetti and I use Knorr Caldo Con Sabor de Pollo (chicken flavor bouillon) for the stock in the sauce.  If you’ve never had or made Tetrazzini it’s a great blend of flavors and a delicious option for leftover turkey or chicken.

The recipe I use is from the 1973 Edition of “The Good Housekeeping Cookbook”.  The year after SWMBO and I got married  

I use it as a guide for my leftover Turkey (will also use it for Smoked Turkey), Rotisserie Chicken, and now Smoked Chicken Tetrazzini.  I modify the recipe to fit our personal tastes.  First let me say that years ago I used to cook my own broiler-fryers like the recipe calls for but over the years I have just used leftover turkey or it’s a lot easier and flavorful to just get a couple of rotisserie chickens from Costco or a local supermarket.

Here is the original recipe (before my personal modifications) – Note: omit steps 1 and 2 when using leftovers

Smoked Chicken Tetrazzini à la Smoker Pete

• Cook spaghetti or your favorite noodle.  SWMBO believes spaghetti is best but I like Angle Hair.  The updated recipe STC found calls for linguine
• While spaghetti is cooking:
• Saute a large onion, 1/2 to 1 pound of sliced fresh mushroom, and squirt some lemon juice.  Set aside for sauce – I often substitute a couple small cans of drained mushrooms
• Make 4 cups of chicken broth using bouillon or canned broth.  Make 3 1/2 cups of broth if using 1/2 cup dry sherry (optional)
• Tetrazzini Sauce:
• I use a large pot to to make the sauce cause I think it’s better to mix everything together rather than spooning the sauce over the noodles
• In large pot, melt 1/2 cup of butter or margarine on high
• Stir 1/2 cup all-purpose flour to create a roux
• If desired, add salt, 1/4 tsp nutmeg, 1/2 tsp paprika, and/or 1/2 cup of sherry to roux
• Stir in 4 cups of hot chicken broth using a whisk until smooth and slightly thickened
• Remove from stove and whisk in 1 cup of half-and-half (I use fat-free half-in-half – gotta watch my weight)  
• Add sauted onions and mushrooms to sauce
• Add 5 cups or more of large pieces of Smoked Chicken to complete the sauce
• Add spaghetti, angel hair, or your favorite noodle to the sauce and mix well
• Use a 13″ by 9″ baking dish – Greased or sprayed with PAM
• Pour Tetrazzini mixture in the baking dish
• Sprinkle with grated Parmesan and cover
• Place Tetrazzini in a preheated 350º oven
• Bake Tetrazzini for an hour.  Recipe calls for 20 minutes or until hot and bubbly
• Serve with your favorite vegetable or salad and garlic bread
• Makes 8 servings