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Chicken Tetrazzini
Reviews:
January 16, 2008

This is a good recipe, but after making it a few times I have found a few tricks to make it better. Drain the pimientos over the mushrooms in the same colander. Instead of using canned chicken broth, stir 3 tsp. chicken boullion granules into 2 C. boiling water. Cook the Roux for 2 - 3 minutes before stirring in the liquids. Add the parmesan with the liquids. (reserve some to top with if desired) A few miscellaneous things that work to add flavor (sometimes together, sometimes separate): add 1 tsp. minced garlic or 1/2 tsp. garlic powder; add splash of white wine; add either more white pepper or a pinch or two of coarsly ground black pepper; and use freshly grated romano to sprinkle on top. I've also used tuna instead of chicken with great success. Use 3-4 cans of tuna in water.

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