Nanci Anderson’s Chicken Tetrazzini recipe adds an Italian spin on our holiday recipes. As a real estate agent at Berg Larsen Group, we knew that she would bring that special something to the table!
Years ago, the Anderson tradition on Christmas Eve was to have an Italian family dinner at Café Di Napoli in downtown Mpls. As the children got older and the family grew, we started having the large group for Christmas Eve at Grandma Lolly’s home.
However, Italian was still on the menu. To this day, Christmas Eve is not the same unless my sister-in-law, Julie, makes her infamous Chicken Tetrazzini. Even if she is unable to make Christmas Eve dinner, she still makes and delivers it to the hosting family. I have tried to make this delicious dish myself, however, my daughters tell me it’s not the same. As a result, Julie continues to deliver it.
❖ 4 Chicken breasts – cooked and chopped
❖ ⅓ cup butter
❖ ⅓ cup flour
❖ ¾ tsp Salt
❖ ½ tsp Pepper
❖ 1 can of chicken broth
❖ 1 ½ cups whipping cream
❖ 3 tbsp cooking sherry
❖ 3 oz.mushroom can
❖ ¾ cup parmesan cheese – shredded
❖ 1.5pk Vermicelli - cooked
❖ Melt butter in pan
❖ Add flour and seasonings
❖ Cook on low until slow bubble
❖ Add broth and cream
❖ Heat to boil – stirring occasionally
❖ Boil 1 minute
❖ Add sherry, noodles, mushrooms and chicken - mix well
❖ Put in 9x12 casserole pan
❖ Sprinkle with parmesan cheese
❖ Bake for 45 minutes at 350℉
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