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Chicken Tetrazzini Recipe

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

Jill Hofler
Added: Sunday, March 2, 2008


6 cups water
1/2 tsp. salt
1 t. olive or cooking oil
1 8 oz. package spaghetti, broken into pieces
2-2 1/2 cups cooked diced chicken or turkey
1 4 oz. can mushrooms, undrained
1 t. minced dried onions
1/4 tsp. Tabasco
1/4 tsp. Marjoram
1/4 tsp. celery salt
1 10 3/4 oz. can cream of chicken soup
1 13 oz. can evaporated milk
1 4 oz. package grated sharp cheddar cheese
1/2 cup grated Parmesan cheese

Precook 4-6 chicken breasts in boiling water with 2 celery stalks and 1/2 onion quartered and 1/2 tsp. salt. Bring water to boil; add chicken and other ingreds. Cover and let simmer for 30 minutes or until chicken is tender. Let chicken cool in its own liquid. Save liquid to use to cook spaghetti for tetrazzini. Chop chicken.

1. Put broth from cooking chicken on to boil, adding water to make 6 cups.
2. Cook spaghetti in broth as indicated on pasta box, drain in colander when done and rinse under cold water.
3. Drain mushrooms and reserve liquid.
4. Put into large mixing bowl mushroom liquid, minced onion, celery salt, Tabasco, marjoram, soup and milk.
5. Mix until ingreds are well blended.
6. Add mushrooms and chicken, mixing well.
7. Cover bottom of a greased 9X13 pan or baking dish with a third of the spaghetti, half the chicken mixture and half the cheddar cheese; repeat, ending up with a layer of spaghetti.
8. Sprinkle 1/2 cup Parmesan cheese over top.
9. Bake 30 minutes at 400 or until hot and bubbly. Let set 10 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
You may buy a deli chicken and use it instead of cooking your own.
You may prepare this recipe through step 8 and freeze it or divide into 2 casseroles, freezing one for later. Supposedly this recipe was created by an Italian chef in honor the great soprano Maria Callas, although I am sure he did not use cream of chicken soup in his.




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