"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, baked or boiled, and de-boned
¼ C butter
1 C chopped onion
1 clove of garlic, minced
1 small jar pimento
1 lb. Velveeta Cheese
2 ½ C chicken broth
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 lb. spaghetti
Grated sharp cheese, for garnishing

Directions:
Directions:
• Preheat oven to 350°.
• Cook chicken and cut in small bite sized pieces.
• In saucepan, melt butter.
• Sauté onion and garlic in butter until onion is clear.
• Add soups, broth, pimento, and Velveeta Cheese and chicken.
• Boil 6 C water.
• When water boils, place spaghetti in water and boil for 10-12 minutes.
• Drain spaghetti.
• Spray a 9 x 13 pan with PAM.
• Place spaghetti in deep bowl, then pour chicken/cheese sauce on top and mix well.
• Then place in baking dish.
• Bake covered for 30 minutes.
• Add grated sharp cheese and bake another 5-10 minutes until cheese melts.

Personal Notes:
Personal Notes:
TIP: If you will keep pasta covered when it is baking, it will prevent the pasta from drying out. Remove cover only to melt cheese for garnishing.

 

 

 

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