"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Chicken Tetrazini for 30 Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Easy Chicken Tetrazini for 30, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Steinman
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 medium fryers
2 lb spaghetti
1 1/2 lb cracker barrel sharp cheese
3 cans cream of mushroom soup
2 cans chicken stock
1 can milk
juice of 3 cans of pieces and stems mushrooms
6 Tbsp cornstarch
1/2 c sherry
salt
slivered almonds
parmeson cheese
paprika

Directions:
Directions:
Salt and pepper 3 or 4 medium fryers and put in roaster on trivet with about 1" of water in pan. Cover and bake at 350 until meat almost falls off the bones. Discard bones and skin and livers and gizzards, and leave meat in fairly large pieces. We do this the day before and refrigerate chicken and stock. The day of party cook 2 lbs. of spaghetti in boiling salted water. Do not overcook. Rinse spaghetti in colander. Either grate coarsely or grind 1 1/2 lbs cracker barrel sharp cheese. Empty 3 cans of cream of mushroom soup in sauce pan. Thin with 2 cans of chicken broth and 1 can milk plus the juice of 3 cans of pieces and stems mushrooms. Add cheese and heat slowly until cheese is melted. Thicken slightly with 6 Tbsp cornstarch dissolved in a little water, stirring constantly. In large bowl mix chicken, mushrooms and spaghetti with sauce, plus 1/2 c sherry. Check for salt. If a little too stiff and dry, add a little milk or chicken stock. Place in buttered glass casseroles. These can be refrigerated until an hour before cooking time. When ready to bake, sprinkle top with slivered almonds and shake grated parmeson cheese generously over top. add a little paprika and bake uncovered at 325 until the sauce bubbles and the top is crusty (30-40 minutes).

Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
This is from a typed card in Mom's little white cookbook.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

565W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!