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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Weeren
Added: Friday, February 9, 2007


6 ribs of Celery-chopped
2 med Onion-chopped
3 T Butter
1 pint Chicken Stock
1 T Worchestershire Sauce
Salt & Pepper to taste
1 can Mushroom Soup
1/2 lb Sharp Cheddar Cheese
1/2 lb Spaghetti-cooked and drained
1 lg Hen boiled,boned,cut up
sm bottle pitted Olives
1 cup chopped Pecans

Cook chicken, onions and celery in butter until tender not brown. Add chicken stock and seasoning, simmer 15 min. Add slowly mushroom soup and spaghetti to hot stock mixture - let stand one hour.

Add cheese and olives and place in casserole. Sprinkle pecans on top. Bake at 300 for 15 min or until bubbly.




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