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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Cunningham
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. broken dry spaghetti (7 oz)
1 tbsp. salad oil
3 ½ c. water
1 ½ c. milk powder
¼ c. flour
2 chicken bullion cubes
2 c. cubed cooked chicken
¼ c. chopped green pepper
½ c. pitted and chopped black olives
½ c. grated Parmesan cheese

Directions:
Directions:
Heat oven to 375°. Cook spaghetti as directed on package. Drain; pour oil over spaghetti and toss. In large saucepan, mix water, milk powder, flour and chicken bullion cubes. Bring to a boil over medium heat, stirring so the flour doesn’t get lumpy. Add the chicken, spaghetti, green pepper and olives. Pour into ungreased 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 30 minutes. 6 servings

 

 

 

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