"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped celery
1 1/2 cups chopped onion, optional
3 Tbl. butter
2 cups chicken broth
1 Tbl. Worcestershire sauce
Salt and pepper
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 lb. spaghetti, cooked & drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olivesl
1 cup chopped pecans

Directions:
Directions:
In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
A long time
Personal Notes:
Personal Notes:
This recipe is from Minnie Pearl Cooks Cookbook. Tetrazzini like this may be made the day before and refrigerated or frozen and used weeks later.

 

 

 

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