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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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

Topping:
1 box Cheese Ritz crackers
1 stick Oleo

Directions:
Directions:
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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