This recipe typed on his stationery has been one of Michael's treasured memories of John. We've only made this dish once since we've been together and it was for a small dinner party at our home in South Carolina when we hosted my brother and his partner as well as his partner's stepmother and father. It was a lovely evening made even more so by this wonderful dish.
Be prepared, this makes quite a lot so either have lots of people invited or be prepared for leftovers for quite some time!
By the way, do you know the story of Chicken Tetrazzini? The story goes that it is named for Luisa Tetrazzini who was an Italian coloratura soprano in the early 20th Century. The dish Chicken Tetrazzini originated in San Francisco where she resided for a long time and was quite popular with the patrons of the San Francisco Opera House. The fable goes that she loved the dish so much that she would eat hardly anything else.
|John Suter's Original Recipe|
So, here we go, Chicken Tetrazzini transcribed directly from John Suter's recipe. The recipe calls for spaghetti but if I remember correctly, we substituted linguine. I think either would work fine.
(I promise to be back to sweets shortly!)
1 6-lb. chicken boiled until tender
In a large heavy kettle melt one stick of butter.
In the butter saute one large-bell-pepper-finely chopped.
3 small cans sliced or chopped mushrooms, drained.
4 teaspoons pimento pepper
Salt and pepper - to taste.
1 1/2 teaspoons Worcester powder - I use sauce.
3 tablespoons pre-sifted flour.
1/2 cup sherry wine
2 10 1/2 ounce cans cream of mushroom soup - heated
2 cups milk at room temperature
Whisper of garlic powder
4 cups shredded American cheese
1 cup Parmesan cheese
1 lb. spaghetti - cooked in the chicken broth.
4 to 6 cups cooked chicken cut bite size
Pour the mixed ingredients into a large baking dish. Top with slivered almonds and button mushrooms. Bake in oven preheated to 250 degrees for about 45 minutes.