Chicken Tetrazzini Recipe
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 This recipe for Chicken Tetrazzini, by Lisa Schlientz, is from Ray-Pec Marching Band Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lisa Schlientz
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large chicken, boiled (save broth)
8-16 oz. spaghetti (depending on how many people you are feeding)
1-2 T. butter
3 green peppers
2 onions
2 c. celery
1 small jar pimentos
1 can mushrooms
2 cans mushroom soup
12 oz. grated American cheese or Velveeta
Salt
Pepper
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Directions: |
Directions:Heat oven to 350º
Boil hen in enough water to cover and debone. Chop the meat. Cook spaghetti in broth. Chop vegetables and cook in a little butter until tender and the onions are translucent. At this point, most of the broth should be absorbed by the noodles. Add the remaining ingredients to the hot broth and noodles and stir until the cheese and soup are blended into the broth. Add the meat and vegetables in, then bake in a large buttered casserole for30-35 minutes. |
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Personal
Notes: |
Personal
Notes: Best when made ahead. Great reheated in a slow cooker for get-together.
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