Slow-Cooked Chicken Tetrazzini
|Chicken||3 Pound, cut up|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Minced parsley||2 Tablespoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Canned mushrooms||4 Ounce, drained (1 Can)|
|Spaghetti||8 Ounce, broken into 2-inch pieces, cooked and drained|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In slow-cooking pot, combine chicken, water, wine, onion, salt, thyme, pepper, and parsley.
Cover and cook on low 10 to 12 hours or until chicken is very well done.
Strain broth into bowl or container.
Remove meat from bones.
Cut chicken into slivers and set aside.
Add butter to slow-cooking pot; turn control to high.
Melt butter; stir in flour.
Gradually pour in broth, then cream.
Cook on high 30 minutes or until bubbly.
Stir in cooked chicken, mushrooms, and cooked spaghetti.
Cover and cook on high 15 minutes.
Sprinkle top with Parmesan cheese.
Makes 8 servings.