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Chicken Tetrazzinni Recipe

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This recipe for Chicken Tetrazzinni, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Williams
Added: Wednesday, April 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 4 lb. chicken (chopped celery & onion)
1 stick butter or oleo
2 large onions
1 bell pepper
1 can diced tomatoes
1 can cream of tomato soup
1 can sliced mushrooms, drained
1 can cream of mushroom soup
1 lb. sharp cheese, grated
2 cups chicken stock
1 pkg. spaghetti, cooked & rinsed

Directions:
Directions:
Cut up chicken. Cover with water & chopped celery & onion to flavor stock. Cook until tender. Cool, remove from bone & cut up with scissors in bite size pieces. Saute bell pepper & onion in butter. Add next 7 ingredients. Season to taste with Worchestershire sauce, garlic powder, onion powder, tabasco, salt, & pepper. Add cut up chicken. Cook spaghetti according to directions& serve chicken over noodles. Sprinkle with extra grated sharp & parmesan cheese.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my favorite recipe for serving large family
gatherings. I usually double the recipe.

 

 

 

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