"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 or Turkey Tetrazzini Recipe

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This recipe for Chicken or Turkey Tetrazzini, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Taylor
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 7oz pkg spaghetti (2 spaghetti measures)
12 oz canned mushrooms
1/4 cup margarine
2 cups sour cream
4 cooked chicken breasts cut in bite sized pieces (or 2-4 cups leftover chicken or turkey)
2 10 3/4 oz cans cream of chicken or cream of mushroom soup
grated Parmesan cheese

Directions:
Directions:
Break spaghetti into 1 inch pieces and cook according to package directions (undercook a little since it will also be baked). Drain and cool spaghetti. Saute mushrooms in margarine. Mix chicken with mushrooms, soup and sour cream. Stir in spaghetti, mix well. Turn into 13X9 buttered baking pan and sprinkle generously with Parmesan cheese. Bake at 300 for 40 minutes. Serves 8-10. This freezes well.

 

 

 

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