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Chicken Tettrazni Recipe

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This recipe for Chicken Tettrazni, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Bentley


3 or 4 boneless, skinless, cooked chicken breasts, cut into bite size pieces
16 oz package of spaghetti noodles
1 6 oz can of mushrooms (optional)
1 stick of margarine,
1 whole chopped onion
1/2 tsp. of celery salt
2 dashes of cayenne pepper
2 cans cream of chicken soup
1 large can of evaporated milk
4 tbsp. chopped pimentos
3/4 C shredded sharp Cheddar cheese
3/4 C Parmesan cheese.

Cook noodles according to directions until just done. Drain, set aside. Preheat oven to 350 degrees.

Melt butter in large sauce pan.
Add onions and cook until bubbling.

Add all seasonings
Add mushrooms, blend in soup. Stir until smooth.

Add evaporated milk, a little at a time, stirring the whole time.

Add cheeses and stir until well blended.

Butter large casserole dish (8 X 12 or 9 X 13).
Layer half of the cooked spaghetti, half of the chicken, half of pimentos and half of sauce.

Then layer remaining ingredients in the same order as the first.

Top with Parmesan cheese.

Cook in over for 45 minutes to an hour until golden brown.




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