"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Tetrazzini Recipe

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

Jill Backstrom
Added: Thursday, April 9, 2009


4 boneless chicken breasts cooked and cut into small pieces
7 oz spaghetti, cooked
1 medium green pepper, chopped
1/4 cup butter
2 1/2 tbsp flour
1 cup milk
1/4 cup dry white wine
1 can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
1 (2 oz) jar diced pimiento
1/2 tsp garlic powder
1/2 cup grated parmesan cheese
3 cups shredded cheddar cheese

Saute pepper in butter until tender
Add flour and stir well
Stir in milk and next 6 ingredients and 2 cups cheese
Cook over medium heat, stirring constantly for 10 minutes
Stir in chicken
Spread half of spaghetti in 9x13 greased pan; spread half of chicken mixture; repeat layers
Bake 350 for 15 minutes.
Add remaining 1 cup cheese and bake another 5 minutes




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