"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Serenity Family Cookbook, 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!

Jamie Flaga


(1) 7 oz. package angel hair or fettuccine noodle type spaghetti
stick real butter
c. all purpose flour (or to taste)
tsp. pepper (or to taste)
tsp. salt (or to taste)
tsp. garlic powder (or to taste)
1 c. chicken broth
1 c. heavy whipping cream
- c. Parmesan Cheese
1 pkg. fresh mushrooms (sliced and pre-cooked in soy and chicken broth for flavor)
2 c. cubed cooked chicken, seasoned with salt, garlic and pepper to taste
-1 c. real grated parmesan Cheese

Cook according to pkg. directions. Drain and toss with olive oil to prevent from sticking. (veg. oil will work if that is what you have)

Cook chicken breasts in water to make broth. Cool chicken, cut and season to taste.

Melt butter in 2 quart saucepan over low heat. Stir in flour,. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and whipping cream. Heat to boiling. Boil and stir 1 minute. Add, parmesan Cheese, salt, garlic and pepper, and mushrooms. Cook on low a few more minutes.

Add cooked and seasoned chicken. Add spaghetti (you may have to combine all in large bowl.

Pour into a ungreased 2 quart casserole (or whatever you have is fine). Sprinkle with the real grated Parmesan or more mozzarella cheese.

Bake uncovered 350 about 30 minutes or until bubbles in center.




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