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"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) TETRAZINNE Recipe

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This recipe for CHICKEN (OR TURKEY) TETRAZINNE is from The Welch Family & Friends Cookbook Project, 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:  
12 Oz Spaghetti
1 1/2 Tsp Vegetable Oil
1/2 Tsp Salt
1 1/2 Tbsp Butter
1/4 C Chopped Onion
1 Clove Garlic
2 Cans (10 3/4 Oz) Condensed Cream Of Mushroom Soup
1 C Chicken Broth
1 Tsp Salt
3 Cups (12 Oz) Shredded Sharp Cheddar Cheese
4 C Diced Cooked Chicken Or Turkey
2 Tbsp Chopped Fresh Parsley Or 1 Tbsp Dried Flakes
2 Tbsp Green Bell Pepper
Directions:
Directions:
PRE-HEAT OVEN TO 350 DEGREE COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS ADDING THE VEGETABLE OIL TO THE COOKING WATER. DRAIN SPAGHETTI. MELT BUTTER AND ADD THE ONION, GARLIC, BELL PEPPER AND PARSLEY COOK 3 MINUTES, STIRRING OCCASIONALLY. ADD SOUP, BROTH, SALT, AND 1 1/2 CUPS CHEESE. COOK AND STIR UNTIL CHEESE MELTS AND MIXTURE IS SMOOTH, ADD SPAGHETTI AND CHICKEN. MIX WELL. PUT IN BAKING DISH AND COVER WITH FOIL. BAKE 30 MINUTES OR UNTIL HOT. REMOVE FOIL AND SPRINKLE THE REMAINING CHEESE ON TOP. BAKE AN ADDITIONAL 2 MINUTES OR UNTIL CHEESE MELTS.

 

 

 

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