"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tetrazzini Recipe

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

Diane Hatfield Dupree
Added: Tuesday, February 3, 2009


5 or 6 cooked and diced chicken breasts
1/2 stick butter
3 bell peppers, diced
6 Tbsp. flour
4 cups milk
1/2 lb. shredded cheddar cheese
1 (4 oz.) jar Pimentos
1 (10 oz.) can Cream of Chicken Soup
1 (10 oz.) can Cream of Mushroom Soup
Garlic Salt to taste
1 tsp. Soy Sauce
1 (12 oz.) pkg. spaghetti cooked and drained

Mix 1/4 lb. of cheese, pimentos, soups, garlic salt and soy sauce in bowl, set aside. Cook and drain spaghetti, set aside. Saute' bell peppers in butter in deep skillet. Gradually stir in flour. Gradually add milk. Stir until mixture starts to thicken. Stir in cheese and soup mixture. Stir in cooked and drained spaghetti. Pour mixture into 9x12" baking dish (sprayed with no-stick cooking spray). Sprinkle with cheese.




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