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Chicken Tetrazzini Recipe

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

Pat Joyce


2 Cups cooked chicken breasts
10 ounces Spaghetti - broken up and cooked
1 c. green pepper - chopped
1 c. onion - chopped


1 quart milk
1/4 pound butter
2/3 c. flour
1 can mushroom soup
1/2 pound Old English Cheese or cheddar
1/2 pound American Cheese
salt & pepper

1 jar chopped pimento
1/2 pound fresh mushrooms - sliced & sauteed

Saute peppers and onion in 1/4 lb. butter. In separate pan saute mushrooms in 2 tbs. butter. Combine milk and butter, stir in flour until smooth. Add mushroom soup and cheese. Cook until cheese melts. Add salt & pepper. Combine chicken, spaghetti, pepper mixture and sauce in baking dish. Top with mushrooms and pimento
Bake about 50 minutes at 350'




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