"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken/Turkey Tetrazzini Recipe

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

Contributor:  
Contributor:  
Ginger Williams Lynch (Hugh Hemphill's granddaughter)
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. thin spaghetti, broken in 2" pieces (can use more)
1 c. diced, cooked chicken or turkey
1 T. minced onion (I use dried)
1 c. shredded sharp cheese
1 can cream of mushroom soup
1/2 c. milk
1/4 c. chopped pimento
1/4 c. minced green pepper
dash black pepper

Directions:
Directions:
Cook spaghetti in lightly salted water until tender. Drain. Combine with remaining ingredients, reserving half of the cheese. Pour into 1 1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake in a 400 oven for 30 minutes.

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
I like to bake and freeze. I frequently make about 4 runs at one time. I use throw-away pans for the ones I freeze so that if I send them to another family they do not have to return a dish.

 

 

 

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