"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Alice Huiet Thomas (Bunch)
Added: Friday, November 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 8 ounce package spaghetti
3 cups cooked chicken
1 green peper, finely chopped
1 cup celery, finely chopped
1 medium onion, finely chopped
2 cans cream of mushroom soup
3 tablespoons sharp cheddar cheese, grated

Directions:
Directions:
Cook spaghetti in stock reserved from cooking chicken. Cook onion, celery and pepper in butter until tender. Spray a large casserole with pam. Put in half of spaghetti, half of chicken and half of vegetables. Salt lightly. Spread on can of mushroom soup over top. Repeat layers. Top with grated cheese. Bake at 375 for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
May be made ahead and refrigerated. Will take 45 minutes if cold.

 

 

 

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