"The belly rules the mind."--Spanish Proverb

Chicken Tetrazzini Recipe

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

Wilda Van Nuys
Added: Saturday, April 26, 2008


1 chicken or 4 breasts, cooked & diced
7 oz. spaghetti
1 green pepper, diced
2 onions, diced
1 (4 oz.) stick margarine
salt, pepper and garlic salt to taste

1 c. flour
4 c. milk

1 lb. Velveeta cheese, diced
1 can cream of mushroom soup

1 stick margarine (4 oz.)
1 sleeve Ritz crackers (crushed)


Cook spaghetti, drain and set aside.

SautÚ green pepper, onions, and 1 stick margarine. Add: salt, pepper and garlic salt.

Add flour and milk. Cook until it begins to thicken.

Add Velveeta cheese and cream of mushroom soup. Cook over medium heat until cheese melts. Stir to keep from sticking.

Add chicken and spaghetti. Mix well. Place in 9 x 13 inch baking dish.

Melt 1 stick margarine with crumbled Ritz crackers; sprinkle over top.

Bake at 350║ for 30 minutes.




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