I have recently found a much better way to make this in the oven try this.

When I was little, quite possibly my favorite dish that my mother made was turkey tetrazini. I recall watching her and it all seeming so easy. I have spent a long time experimenting with various combinations in order to reach the perfect recipe. I recall my mother's recipe required cooked turkey, condensed cream of mushroom soup, spaghetti and grated Parmesan cheese. She also made it with chicken and it was still quite good. I have impressed many with various combinations of ingredients in the past. But I still haven't found the combination I'm looking for in any repeatable way.

I have inherited my mother's recipe collection. It does contain a recipe for Chicken Tetrazini as follows:

  1. Mix
    • 1 whole shredded chicken
    • 2 cans mushroom soup
    • 3 cups of broth or bullion
    • sherry
    • 1 lb spaghetti
  2. Tap - with Parmesan cheese, lots.
  3. Bake - 30 minutes.

My tetrazini is almost more of an Alfredo sauce made from a blend of cheeses, butter, and other dairy. I have found mead made it tasty, even some beers work. I've made with cream cheese, yogurt and rare cheeses. One of my favorite attempts was with a cheese an Italian friend of mine had brought in from Italy. I've found using buttered noodles as a base works nicely. I've experimented with a variety of meats Pork is surprisingly good if a little dry.

Being that this quandary has eluded me for some time I present only options here. In fact setting all this information down sets my mind to action coming up with new combinations that might get the flavor I desire. I will now list a recipe that I think will get as close as possible to the right flavor. While maintaining a low price with available ingredients.

  1. Bring a large pot of water to boil to make 1 lb spaghetti according to package directions
  2. In a large saucepan, combine:
    • 6-8 chicken thighs
    • 1 bottle of beer
    • 1 bullion cube
    • water, enough to submerge the chicken at least 2 cups
  3. Bring to boil. Let simmer at least a good 15 minutes. The longer the better.
  4. Remove chicken. Separate meat from bones, skins, etc.
  5. Add 2 cans of condensed cream of mushroom soup.
  6. Add the meat.
  7. Mix into spaghetti with 1 cup of Parmesan Cheese

When I get a chance to try this recipe I'll rate it. If it scores well it will remain here alone. If I find a better recipe I'll shift this one down the page and add a new best guess.

Update (2004-10-05): I tried this recipe as written here and it is quite good. It certainly captured the taste I was going for. It was a little soupy. Next time maybe I'll try thickeners(corn starch), cooking the sauce uncovered or letting it set-up for 10 min.