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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. thin spaghetti
1/2 cup blanched almonds
1 box frozen peas
1 tbsp. butter
salt & pepper
1 can cream of mushroom soup
1 cup chicken broth
1 cup grated sharp Cheddar cheese
1/2 tsp. Worcestershire sauce
2 cups chicken or turkey, cooked and cubed.
1/2 cup Parmesan cheese
Directions:
Directions:
Cook spaghetti, drain thoroughly and set aside. Cook peas and set aside. Broil blanched almonds with 1 tbsp. butter and dash of salt until lightly browned. In large saucepan, combine mushroom soup, chicken broth, Cheddar cheese, Worcestershire sauce and salt & pepper over low heat. When smooth, fold in spaghetti, peas, almonds and chicken. Pour into 9x13 pan. Sprinkle with Parmesan cheese. Broil 4 minutes or until bubbly. If casserole made in advance, heat about 20-30 minutes at 350º before broiling. Easy, delicious, and great way to use leftover chicken or turkey. Freezes well. Serves 6.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Thanks to St. Matthew's Church Cookbook and Penny Hoffman.

 

 

 

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