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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Evangelical Christian Academy Family Favorites, 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!

Beth Almack


4 lb. chicken
1 diced carrot
1 medium onion, chopped
1 stalk celery
salt and pepper
3 T. olive oil
3 T. flour
2 c. chicken broth
1 c. whole milk
1/2 lb. mushrooms sauteed in 1 T. oil
2 T. white wine
3 oz. Parmesan cheese
3/4 c. buttered bread crumbs
1/2 lb. spaghetti

Boil chicken, carrot, onion, celery, salt and pepper. Cover with water to boil. Cook chicken in broth. Remove, debone, cut in bite sized pieces. Strain broth. Cool in refrigerator. Skim off fat. Make a medium white sauce with oil, flour broth and milk. Add mushrooms and wine. Boil spaghetti in remaining chicken broth. Combine sauce, mushrooms, chicken and spaghetti in greased casserole. Combine cheese and bread crumbs. Sprinkle on top. Bake at 375 F until heated through and lightly browned. Serves 8-10




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