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Chicken Tetrazinni Recipe

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This recipe for Chicken Tetrazinni, by , is from Recipes of Maxine Callahan, 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!



2 whole chickens (or 6 to 8 chicken breasts).
1 stick oleo.
1 bunch celery, chopped
1 small onion, chopped
1 green pepper, chopped (optional)
8 oz. package spaghetti

White sauce:
1 qt. milk
2 sticks oleo
1 cup flour
1 lb. Velveeta
1 can cream of mushroom soup
1 can sliced mushrooms

1 box Cheese Ritz crackers
1 stick Oleo

Remove giblets and boil 2 chickens (or boil chicken breasts). Add salt.
Save stock from chicken.
Cut and sauté the following in 1 stick oleo: celery, small onion, green pepper.
Boil spaghetti in chicken stock. Drain.

Make the white sauce:
1 qt. milk, 2 sticks oleo, 1 cup flour.
Add to white sauce while hot: Velveeta, cream of mushroom soup and sliced mushrooms.
Mix all ingredients together and divide into 2 lightly greased baking dishes (9 x 13 x 8)

Melt one stick oleo in a pan.
Crumble 1 box Cheese Ritz crackers and mix with the melted oleo in a pan. Spread the cracker and oleo mixture over the top of the rest of the ingredients in the baking dishes.

Bake at 350 degrees until bubbly - approximately 30 to 45 minutes.
(Can be frozen and baked later.)




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