Chicken Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 8 chicken breasts
1 green pepper, chopped
1/2 stick of butter or margarine
1 T flour
1 cup milk
1/2 lb sharp cheese, grated
garlic slat
1 (2 oz) jar pimientos, chopped
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can chopped (or sliced) button mushrooms
1 t. soy sauce
10 to 12 oz spaghetti
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Directions: |
Directions:Simmer chicken breasts until tender. Chill. Cut into bite-size pieces.
In a large skillet saute chopped green pepper in butter until tender; add flour. Stir in milk until smooth. Cook over low heat until thickened.
Add 1/2 of the grated sharp cheese. Sprinkle with garlic salt. Add chopped pimientos, cream of chicken soup, cream of mushroom soup, chopped or sliced mushrooms, soy sauce and chicken. Mix thoroughly.
In separate pan, cook spaghetti until tender. Drain.
Mix together the spaghetti and the chicken mixture.
Place in large shallow greased casserole.
Top with remaining grated cheese.
Bake at 350 degrees for 30 minutes or more. Should be bubbly when ready to remove from oven.
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Number Of
Servings: |
Number Of
Servings:Serves 12 to 15 |
Preparation
Time: |
Preparation
Time:About 1 hour |
Personal
Notes: |
Personal
Notes: This recipe may be made ahead and frozen till ready to use. Thaw before baking.
Options: may add sliced black olives or sherry.
May use fresh mushrooms, sliced and sautéed
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