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Lillian Bonds' Chicken Tetrazzini Recipe

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

Melinda Brown
Added: Wednesday, January 7, 2009


8 oz. box spaghetti – cook and drain
3 tablespoons butter
½ cup chopped celery
4 oz. jar pimentos – drained
1 can – cream of mushroom soup
1 can – cream of chicken soup
3 cups cooked chicken – chopped
½ cup chopped onion
½ cup chopped bell pepper
8-oz. can sliced mushrooms – drained
½ soup can of half & half
2 cups grated Cheddar cheese

Melt Butter in skillet.
Sauté onion, celery and bell pepper until soft.
In a large bowl-
Mix together all ingredients except cheese.
Put in 3-quart casserole dish.
Top with cheese.
Bake at 350 for 30-45 minutes (until hot and bubbly).

This is good made ahead so that flavors combine.
It freezes well before baking.

Substitute shrimp for the chicken. Use Cream of Celery Soup rather than the Cream of Chicken.

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