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Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Gloria Garner and Dann Kincheloe
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One 3-5 lb. Chicken
2 stalks celery
green pepper
2 c. milk
1 8 oz. Box (the smallest one) of velvetta cheese, cubed
16 oz. Package vermicelli or thin spaghetti
1 jar sharp old English spread

Directions:
Directions:
Cook chicken in large dutch oven with bay leaf, celery tops and salt.
Skim off fat and save 4 T. for cream sauce
Save all broth reserve 1 c. for sauce
Take chicken off bones
Cook noodles, 2 stalks celery, green pepper in broth for 8 min.
Add boned chicken

Use 4 T fat and 4T flour, put 1 c. broth and 2 C. milk, add velvetta and old English
Stir till thick

Layer spaghetti and chicken with sauce
Cook 25 minutes at 350 degrees

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Great for dinner parties. A little messy to make, but can be done ahead of time, and cooked the day of guests everyone likes it!

 

 

 

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