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This recipe for CHICKEN TETRAZZINI, by , is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Crystal White


1/4 lb butter
1 C flour
1 qt chicken stock
2 egg yolks
1/4 C pimento, chopped
1/4 C sliced mushrooms
4 lb chicken, boiled, boned & cut into strips
1/2 lb spaghetti noodles
Italian cheese
American cheese

Put butter in sauce pan & let melt.

Add flour & cook; stir slowly until well blended, without lumps.
(make sure flour is cooked)

Add chicken stock, mix well, then add egg yolks & stir.

Add chicken, mushrooms & pimentos; stir well.

Fold in spaghetti freshly cooked noodles.

Place in a casserole dish.

Sprinkle with grated American & Italian cheeses, & melted butter.

Bake until cheese is melted & golden brown.




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