"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
shelia williamson
Added: Tuesday, February 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 can cream of mushroom soup
1 cup grated cheese
1 7oz.pkg spagetti, cooked & drained
2 cups cooked chicken or turkey
Parmesan cheese

Directions:
Directions:
Heat oven to 350. Melt margarine in large saucepan over low heat. Blend in flour & seasonings. Cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat. Stir in broth, soup, and pepper. Bring to boiling, stiring constantly. Boil & stir 1 minute. Stir in spagetti, chicken, & 1/2 of cheese. Pour into ungreased 2 qt. casserole or 13 x 9 in. pan. Sprinkle with remaining cheese. Bake uncovered 30 minutes or until lightly browned. Check 1/2 way through and if getting too brown and dry, cover.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is one of the casseroles I learned to make when I was first married and the kids were little. Everyone loved it and it is a great way to use Thanksgiving turkey leftovers!

 

 

 

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