"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy (Sirmon) Coston
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter
3 tablespoons flour
1 cup milk
salt and pepper to taste
1/2 green pepper, chopped
1 can mushrooms
1 can cream of mushroom soup
1/4 lb. Velveeta cheese
1 chicken, cooked and boned (or chicken breasts)
6 ozs. spaghetti, cooked
bread crumbs

Directions:
Directions:
Make cream sauce from butter, flour, milk, salt, and pepper. Add green pepper, mushrooms, soup and cheese. Cook over low heat until cheese melts. Mix in chicken and cooked spaghetti. Pour into 9x12x3 inch pyrex or two small dishes. Sprinkle with bread crumbs. Bake at 350 for 30-45 minutes or until it bubbles.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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