"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Tetrazzini Recipe

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

Brenda Hild - Flint River Realty (Fred Hild)


1 (10 or 12 oz) pkg of spaghetti
2 - 4 cloves garlic, minced
1 large hen (2.5 to 3 lbs)
salt, black pepper to taste
2 (3oz) cans mushrooms
1 can cream of mushroom soup
1 small jar pimientos
1 cup grated cheese (cheddar)
Can chopped tomatoes
1 green pepper chopped
2 TBSP butter
1 onion, chopped
1 cup chicken broth
1 small can evaporated milk
chopped celery
Side condiments: Bread and Butter Pickles, Sliced Cheddar Cheese & Saltine Crackers

While spaghetti is cooking, according to directions for al dente; sauté green pepper, celery and onion in butter. Cut up the meat from the hen into bite size pieces. (For a quicker meal get one or two roasted chickens from your grocery store.) Cook the vegetables until tender, combine with all other ingredients, including spaghetti and mix together very well. Put into casserole that has been sprayed with Pam and bake at 350 for at least 1 hour. During the last 10 minutes, spread grated cheese on top and continue to bake and let the cheese melt.

Serves 10 – 12.

Suggestions for serving:
Serve with Bread and Butter pickles, sliced cheddar cheese and saltine crackers




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