"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Jackie (Mrs. Curtis) Mobley
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lrg. whole fryers (approx 4 lbs. each)
1 lb bacon
1 10-oz jar salad olives (sliced)
1 lg can mushrooms (stems & pieces)
3 cans tomatoes diced
10 to 12 med onions (cut in md size pieces)
1-1/2 lbs. linguine (large spaghetti)
Cheddar cheese(enough to cover all casseroles 3lbs)

Directions:
Directions:
Place chicken in salted water and cook until done, saving broth to cook spaghetti in. Remove chicken from the bone when done, and cut in chunks.
In a large frying pan fry bacon until crisp. Set bacon aside. Add chopped onions to bacon drippings and saute until clear but not limp. Add olives and olive liquid, mushrooms and their liquid, tomatoes and tomato juice from all 3 cans.
Turn heat off and let it sit until needed.
Cook spaghetti in chicken broth (not too done); drain.
In a very large 10 to 20 quart boiler, put the onion mixture; spaghetti, chicken and crumble the bacon on top and stir until well mixed.
Fill 3 to 4 large casserole dishes and top with grated cheese. Cover casseroles with foil and bake at 350 until very hot.

Personal Notes:
Personal Notes:
This freezes really well. Keeps frozen up to 3 months. The recipe can be cut in half if you don't want to freeze any.

 

 

 

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