"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tetrazzini Recipe

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

Sandra Saulnier
Added: Friday, February 20, 2009


6 ounces dried spaghetti
1-1/2 c sliced fresh mushrooms
3/4 c chopped red or green pepper
1/2 c cold water
1/4 c all-purpose flour
1 12-ounce can evaporated milk
1 t instant chicken bouillon granules
1/4 t black pepper
1/8 t salt
1 c chopped cooked chicken or turkey
1/4 c Parmesan cheese
2 t milk
Nonstick cooking spray
1 tablespoon sliced almonds

Cook the spaghetti according to package directions. Drain well.
In a large pan cook the mushrooms and pepper in a small amount of boiling water about 3 minutes or until the vegetables are tender. Drain well and return to saucepan.
Combine 1/2 cup cold water and flour, stir well. Stir into the vegetable mixture in saucepan. Stir in the evaporated milk, bouillon granules, black pepper, and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken, Parmesan cheese, and milk.
Lightly coat a 9x13 pan with cooking spray. Sprinkle with almonds. Bake, uncovered 400 10 mins or until heated through and nuts are lightly toasted.




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