"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

Mom's Chicken Tetrazini Recipe

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This recipe for Mom's Chicken Tetrazini, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Montalbano
Added: Friday, September 21, 2007


5 lb chicken
1/2 10 oz small egg noodles
1 pkg chopped frozen spinach (cook and drain)
1/2 c. butter
1/4 c. flour
1 c. chicken stock
1 pint sour cream
1/3 c. lemon juice
1 6 oz can button mushrooms
1 can diced water chestnuts
1 small can chopped pimento
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp Accent
2 tsp Laury's season salt
1 tsp paprika
1/2 tsp cayenne
1 tsp salt
1 tsp pepper
1 1/2 c. grated cheddar cheese

Cook chicken in water. Cut in bite size pieces. Save stock. Melt butter. Stir in flour. Add sour cream and chicken stock. Stir over low heat until thick. Cook noodles and drain. Add all ingredients except chicken. Butter casserole. Layer cream cause and chicken. Top with 1 1/2 cup grated cheese. Bake at 350 about 25 minutes.




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