Recipes from the Ladies of Hyde Hall:

Chicken Tetrazzini

1 ½ -2 cups cooked chicken, diced
4 tablespoons butter
8 mushrooms, sliced
1 small onion, chopped
3 tablespoons flour
2 cups chicken broth
⅔ cup shredded swiss cheese
Salt and pepper
Cooked spaghetti
Parmesan cheese

Melt the butter, add mushrooms and onions.  Saute until soft but not brown.  Blend in the flour and then add the chicken broth.  Stir until smooth and thickened.  Add the Swiss cheese.  As soon as it is melted, turn off heat and stir in chicken.  Season to taste with salt and pepper.  

Put a layer of cooked spaghetti in the bottom of buttered shallow baking dish.  Remember: proportions are ½ spaghetti to ⅔ chicken.  Spoon the chicken mixture on top of spaghetti and dust liberally with grated Parmesan cheese.  Bake at 350 degrees for about 15-20 minutes or until golden brown and bubbly.  (Serves 2-3).  

Polly Clarke Paton