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Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 lb.) chicken
1 (8 oz.) pkg. spaghetti noodles
1/2 c. grated cheddar cheese
1/4 c. butter
1/4 c. flour
1 can cream of mushroom soup
1/2 tsp. salt
1/8 tsp. pepper
2 c. chicken broth

Directions:
Directions:
Boil chicken until tender. Reserve the broth. Cut up into chunks and set aside. Cook noodles in chicken broth; drain and set aside.

Sauce: Melt 1/4 c. butter. Add 1/4 c. flour. Slowly add 2 cups chicken broth. Add mushroom soup. Stir and cook over low heat until thick. Season with salt and pepper. Mix all together and pour into a 13 x 9 baking dish. Bake uncovered at 350 for 45 minutes.

Personal Notes:
Personal Notes:
Optional ingredients: 1/2 c. chopped celery;
1/2 c. chopped onion

 

 

 

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