"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lillian Bonds' Chicken Tetrazzini Recipe

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This recipe for Lillian Bonds' Chicken Tetrazzini, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Brown
Added: Wednesday, January 7, 2009


8 oz. box spaghetti cook and drain
3 tablespoons butter
cup chopped celery
4 oz. jar pimentos drained
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups cooked chicken chopped
cup chopped onion
cup chopped bell pepper
8-oz. can sliced mushrooms drained
soup can of half & half
2 cups grated Cheddar cheese

Melt Butter in skillet.
Saut onion, celery and bell pepper until soft.
In a large bowl-
Mix together all ingredients except cheese.
Put in 3-quart casserole dish.
Top with cheese.
Bake at 350 for 30-45 minutes (until hot and bubbly).

This is good made ahead so that flavors combine.
It freezes well before baking.

Substitute shrimp for the chicken. Use Cream of Celery Soup rather than the Cream of Chicken.

Number Of Servings:
Number Of Servings:




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