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

Chicken Tetrazzini Recipe

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

Mary Boyd Brown
Added: Wednesday, January 7, 2009


2 cups chicken – cooked and chopped
1 8oz. pkg. thin spaghetti – cooked and drained
1 ½ cups chicken broth
1 cup cheddar cheese – grated
1 cup fresh mushrooms – sliced (or 10 oz. Jar)
1 Tbsp. Celery – chopped (one stalk)
1 Tbsp. Pimento – chopped
1 Tbsp. Worchester sauce
1 Tbsp. Parsley flakes
1 Tbsp. Minced Onion
1 8 oz. Sour Cream
1 tsp. Freshly ground pepper
1 can Cream of Mushroom Soup– low fat
1 can Cream of Chicken Soup

Combine chicken, pasta, broth, cheese, mushrooms, celery, onion, pimentos, Worchester sauce, parsley, and pepper in large mixing bowl. Fold in mushroom soup.
Add ½ can chicken soup and 4-oz. sour cream.
If more liquid is needed – add more chicken broth.
Spread mixture in 9x13 dish.

Bake at 350 – covered 30 minutes, uncovered 30 minutes.

Number Of Servings:
Number Of Servings:




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