"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Garrett
Added: Friday, October 9, 2009


1 whole chicken broiled and cut up
1 pound spaghetti
3 T butter
1 1/2 C celery diced
2 large green peppers
1 can mushrooms drained
1 1/2 tsp Greek Seasoning
1 1/2 pounds Velveeta cheese cubed
1 can pimentos drained
1 can cream of mushroom soup
1 can (from soup) of milk
Parmesan cheese grated

Preheat oven to 350. Boil spaghetti in broth from chicken adding enough water necessary to boil. Saute' celery & green peppers in 3 T butter. Add chicken, spaghetti, mushrooms, velveeta, pimento's, soup, milk and Greek seasoning. Salt and pepper to taste. Put into a LARGE casserole dish. Sprinkle with Parmesan cheese and paprika. Bake for 45 min.




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