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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, 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.

Annette Steinman
Added: Monday, April 7, 2008


1 can cream of mushroom soup
1 4 lb hen cooked & chopped
1 8 oz pkg spaghetti cooked
1 medium onion chopped
1/2 c green pepper
2 pimentos chopped
1/4 c chicken fat or butter
3 Tbsp flour
1 c chopped celery
salt to taste
Dash cayenne pepper or black pepper
1/4 Tbsp paprika
1/2 tsp celery salt
1 c chicken broth
1 c milk
1/2 c parmesan cheese
1/4 c buttered crumbs
1/4 c sharp cheese for top


Saute onions, pepper and celery then add flour, chicken broth, soup, parmesan cheese and other seasonings. Add milk last to make medium thick sauce. Use about 2/3 of the noodles. Put layer of noodles in buttered pyrex, chicken, then sauce. Repeat. Top with sharp cheese and buttered crumbs. Bake 400 for 20-30 minutes. Can freeze and let reach room temp. before cooking.

Personal Notes:
Personal Notes:
Make the day before! From Mom's little white cookbook.




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