One good bird deserves another. See the turkey tetrazzini recipe from the same binder for more on the history of the dish.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
An expensive restaurant dish but economical cooked at home. Left over turkey or chicken can be used or start from scratch with a 3 lb. fryer (boiled) for the necessary chicken and broth needed.
8 oz. uncooked long spaghetti, broken in half
1 Tbsp. butter
1/4 cup flour
2 Tbsp. butter
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. celery salt
1/8 tsp. pepper
2 cups milk
3 cups cooked chopped chicken
2 oz. can mushrooms, drained
1/4 cup pimento strips
3/4 cup grated Parmesan cheese
Cook spaghetti according to package directions; drain. Stir in 1 Tbsp. butter until butter is melted; set aside.
In a 3 qt. saucepan, melt 2 Tbsp. butter; stir in flour, salt, paprika, celery salt, and pepper. Remove from heat; gradually stir in milk and chicken broth. Cook over medium heat, stirring constantly until thickened.