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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped celery
1 1/2 cups chopped onion, optional
3 Tbl. butter
2 cups chicken broth
1 Tbl. Worcestershire sauce
Salt and pepper
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 lb. spaghetti, cooked & drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olivesl
1 cup chopped pecans
Directions:
Directions:
In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
A long time
Personal Notes:
Personal Notes:
This recipe is from Minnie Pearl Cooks Cookbook. Tetrazzini like this may be made the day before and refrigerated or frozen and used weeks later.

 

 

 

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