"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Harris
Added: Saturday, January 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (3 lb.) chickens or 6 large chicken breasts
1 (8 oz.) package green noodles
1 (8 oz.) package white noodles
1 stick margarine
1 onion, chopped
3/4 tbsp. flour
2 cans cream of mushroom soup
1/2 cup milk
1 (4 oz) jar chopped pimento
garlic powder to taste
1 tbs. lemon pepper
1/2 cup white wine (divided)
1 lb. Velveeta cheese
1 (4 1/2 oz) can chopped ripe olives
1 (8 oz) can sliced water chestnuts
1 (8 oz) can mushrooms with liquid

Directions:
Directions:
Cook and bone chicken. Reserve broth.
Cook noodles in chicken broth and drain.
In large skillet, melt margarine, saute onion, add flour, soup, milk, pimientos, garlic powder, lemon pepper, 1/4 cup white wine and half mushroom liquid. Cut velveeta into small cubes (for easy melting) and add to sauce above. Do not melt completely.
To the chicken, add ripe olives, water chestnuts and mushrooms. Combine with sauce. In large casserole, layer noodles and chicken sauce. Pour 1/4 cup white wine over top. (rather than layer, I just mixed this all together)
Bake at 350 for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
a bunch
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe makes a "huge" amount. I had a large casserole dish plus a 2nd to freeze for later!

 

 

 

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