"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken or Turkey Tetrazzine Recipe

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This recipe for Chicken or Turkey Tetrazzine, by , is from The Relay For Life (Arcadia WI) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Yapp
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. spaghetti, broken in 2 inch pieces, 3/4 cup sliced mushrooms, 4 tbsp. butter, 3 tbsp. chopped onion, 1/2 tsp. celery salt or 1/2 cup chopped celery, few grains of cayenne pepper, 1 can cream of chicken soup, 1 2/3 cup evaporated milk, 2 tbsp. chopped pimento, 2 Cups cooked turkey or chicken, 1/2 cup sharp cheddar cheese grated, 1/2 Cup Parmesan cheese, 1/2 Cup sherry if desired

Directions:
Directions:
In salted water cook spaghetti, drain and rinse with hot water. Drain mushrooms and save liquid. Melt butter and saute onions, add seasoning and mushroom liquids. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring constantly until smooth and thickened. In casserole or loaf pan mix spaghetti, mushrooms, pimento, and turkey or chicken. Pour in sauce and mix. Top with cheddar cheese and Parmesan. Bake 350 for 30 minutes.

Personal Notes:
Personal Notes:
This is a good dish to make a day ahead and keep in refrigerator. Can also be frozen.

 

 

 

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