This recipe for Chicken Tetrazini, by Angela Avers, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Chicken –boiled and flaked breasts or cans (approximately 3 cups) 16 ounces of thin spaghetti 4 cups Monterey jack or cheddar cheese shredded 3 tablespoons of margarine 1-2 cans of cream of mushroom and chicken soup 1 soup can of milk
Mix, place in casserole dish and bake at 350 for 30-40 minutes
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