"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Aunt Ceel's Chicken Tettrazini Recipe

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This recipe for Aunt Ceel's Chicken Tettrazini, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

DeeDee Duffy
Added: Saturday, June 28, 2008


10 slices bacon, or more (I use a pound)
1 c. sliced fresh mushrooms
1/2 c. onion, chopped
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
14 oz. chicken broth
2 cups half-and-half
3 - 4 T. dry sherry
9 oz. spaghetti, cooked and drained
3 cups cubed cooked chicken (breast or tenderloin)
3/4 c. grated Parmesan cheese
Snipped parsely

Preheat oven to 350F degrees.
1. In a large skillet, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve a half cup of drippings in the skillet. Crumble bacon and set aside.
2. Cook mushrooms and onion in drippings over medium-high heat until tender, stirring occasionally. Blend in the flour, salt and pepper.
3. Add chicken broth and half-and-half. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat. Stir in sherry.
5. In a 9 x 13" baking dish, mix spaghetti, chicken, crumbled bacon and 1/2 cup Parmesan cheese. Pour cream sauce over spaghetti mixture.
6. Sprinkle with remaining Parmesan cheese and paprika. Bake 30 minutes or until heated through.
Garnish with snipped parsely.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
My mom loved to serve this recipe for brunches and dinners! (It was a yearly stand-by at the Covered Bridge Festival in October.) If she were expecting a larger crowd, she would double the recipe. She would use San Giorgio spaghetti #8 and seasoned, baked chicken breast or tenderloin. This recipe can be made a day ahead of time; remove from refrigerator and let come to room temperature before baking.




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