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Chicken Tettrazini Recipe

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This recipe for Chicken Tettrazini is from Millie's Family Cookbook , 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!


Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken
One onion
One Bell pepper
Fresh mushrooms
Pimento - jar (or fresh red bell pepper)
Celery (two or three stalks cut up)
Cream of Mushroom Soup
Fresh Parmesan Cheese
Angle Hair Pasta

Directions:
Directions:
Cook whole chicken (cover with water and boil with favorite seasons for 1 hour or until meat is done. I use chicken bouillon, onion salt, garlic powder (or fresh), oregano, celery salt, salt and pepper and fresh parsley for seasonings.

While chicken is cooking, saute the onions and peppers. The add the celery and fresh mushrooms. Add pimento at the end if using pimento rather than red peppers.

Cut up cooled/cooked chicken and place aside. (You can use chicken from a rotisserie chicken from the grocery store and store bought stock, also. This is a very forgiving recipe in case you want to scale down the amounts.)

Degrease the stock and strain it. Keep one cup of stock out and use the rest to cook pasta.

Cook the angle hair pasta IN THE CHICKEN STOCK per directions. (Remember to have saved a cup of stock to add back to the chicken/pasta/vegetables later.)

Mix the pasta, the soup, chicken and cooked vegetables together along with the cup of stock. Place in a casserole dish. Cover with fresh Parmesan cheese.

Bake at 350 degrees for about 30 minutes UNCOVERED or until bubbly all around.
This is great to make ahead and or make and divide into smaller sections to freeze. This is a great dish to take to a friend. Kids usually like it also.

Personal Notes:
Personal Notes:
Serving suggestions
Rolls (Sister Schuberts are really good - in frozen section)
Fresh Tossed Salad
Cran-Fruit or any fruit side dish.

 

 

 

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