"Food is an important part of a balanced diet."--Fran Lebowitz

Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Peggy Vaughn
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
3/4 cup green bell pepper,chopped
1 cup celery chopped
1/2 cup butter or oil
1 can cream mushroom soup
1 can cream chicken soup
1 can cream celery soup
1 (2 oz) jar pimientos, chopped
1/2 cup slivered almonds
4 cup chicken breasts, cooked and chopped
1/2 pound medium cheddar cheese
1 cup half and half
1 (8 oz) pkg thin spaghetti
1/2 cup Parmesan cheese

Directions:
Directions:
Roast almonds on cookie sheet in 375 preheated oven. Stir and turn until light brown, take our of oven and set aside. Cook spaghetti as directed, drain. Saute vegetables in butter in a large skillet , mix into this the canned soups, half & half. Mix well, add all other ingredients, reserving half of both cheeses for topping. Pour mixture into a large deep casserole. Add almonds and cheeses on top. Bake at 375 for 30 minutes until bubbly.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
It makes a large casserole. Can be divided into two casseroles. Freeze one and have for later.

 

 

 

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