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This recipe for CHICKEN TETRAZZINI, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


1/2 lb. cooked spaghetti
1 c. half & half
4 T sherry
1/4 tsp. nutmeg
2 cans cream of chicken soup
1 large can mushrooms
2 T. butter
2 c. chicken, cooked and diced
1/2 c. parmesan cheese
salt and pepper to taste

Preheat oven to 350.

Combine soups, cream, sherry, nutmeg, mushrooms, salt,
pepper and butter. Cook over medium heat until thick. Add
cooked chicken and cooked spaghetti. Place in casserole dish
and sprinkle with parmesan cheese. Bake 30 minutes until
heated through.




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