"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken (or Turkey )Tetrazzini Recipe

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

Judy Carender
Added: Thursday, October 13, 2005


1/3 c. margarine
1/2 (med.) thin sliced onion
1/3 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. poultry seasoning
1/8 tps. dry mustard (pdr.)
2 1/2 c. milk
1/2 c. plus another 1/2 c.(for topping) shredded sharp cheddar cheese
2 Tbs. chopped pimento (small jar)
1 (4 oz.) jar sliced mushrooms,undrained
1 (7 ounce-uncooked weight) pkg. elbow
spaghetti cooked according to pkg directions.
2 c. chopped cooked chicken or turkey

Melt margarine in large saucepan or skillet and add sliced onion. Saute till tender, then blend in the flour and seasonings. Remove from heat and gradually add the milk. Return to heat stirring constantly untill sauce thickens, then add the 1st 1/2 c. cheese stirring till it melted. Add the pimentos and mushrooms and stir just to blend. In a 2 qt. casserole, layer the cooked spaghetti, then chicken; top with sauce and repeat ending with spaghetti. Add the other 1/2 c. cheese to top . Cover and cook at 400 degrees for 20 minutes

Personal Notes:
Personal Notes:
The elbow spaghetti is sometimes hard to find but Skinner's brand makes a 7 ounce box. When I find them I usually buy several as they are handy for lots of other spaghetti dishes also. I have broken up reg. spaghetti but really prefer the elbow spaghetti




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