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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from The Elliott Family Cookbook Project, 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:  
1 2-3 lb. chicken
1 16 oz. package spaghetti
1 can Cream of Mushroom soup OR Cream of Chicken soup
1/2 lb. butter (2 sticks)
1 c. flour
4 c. milk
1/2 lb. grated American cheese
1/2 lb. grated sharp cheddar cheese
Garlic salt
Seasoned salt
Paprika
3 sleeves Ritz crackers crushed
1 stick melted butter
Directions:
Directions:
Cook and dice chicken (save broth). Cook spaghetti in chicken broth. Make sauce of butter, flour, and milk. Add grated American cheese, grated Sharp Cheddar cheese, and Mushroom or Chicken soup. Season sauce with garlic salt, seasoned salt, and paprika. Add chicken and spaghetti to sauce, then mix thoroughly. Put in baking dish, cover top with Ritz cracker crumbs, and one stick melted butter. Bake at 350º for 30 minutes.

Notes: 1) May use a pre-cooked broiled chicken from the grocery store. If you do, then cook spaghetti in water with a couple of chicken bouillon cubes; 2) May be prepared the day before, but add crumbs and butter just before putting in the oven; 3) May be prepared ahead and frozen, but again, add crumbs and butter just before putting in the oven.
Personal Notes:
Personal Notes:
Dunnam family favorite -- usually have during the Thanksgiving holidays or whenever requested by the grandchildren.

 

 

 

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