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Chicken Tetrazzini Recipe

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

Contributor:  
Contributor:  
Suzie Paul (Sonja Johns' mom)
Added: Thursday, September 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. liquid Butter Buds
1 pkg. (7 oz.) spaghetti
1/4 c. flour
2 c. cooked cubed chicken
1/4 tsp. pepper
8 oz. can mushrooms pieces
1 c. chicken broth
2 tbsp. Parmesan cheese
1 c. evaporated skim milk
1/2 c. grated nonfat mozzarella cheese

Directions:
Directions:
Heat oven to 350. Cook and drain spaghetti. Blend liquid Butter Buds, flour and pepper over low heat in a saucepan. Stir and cook until bubbly. Remove from heat. Stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in spaghetti, chicken and mushrooms. Pour into a 9x11-inch casserole dish that has been sprayed with Pam. Sprinkle with both cheeses and bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler. Serves 6; Fat: 4.2g; Calories: 223

 

 

 

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