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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Frazer Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, stewed, boned and cup up (3 or 4 cups)
1 - 8 oz. pkg. thin spaghetti
Chicken Broth
1/2 c. mushrooms
1/2 c. pimentos
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped
3 T butter
2 T flour
1 can mushroom or celery soup
1 soup can milk
Salt
Pepper
2 c. cheddar cheese
Directions:
Directions:
Cook chicken and cut up. Cook spaghetti in chicken broth. Drain. Saute mushrooms, pimentos, celery, onions, green peppers. Make a roux with butter and flour. Add soup diluted with milk to the roux. Cook until thick. Salt and pepper. Combine all ingredients and add cheddar cheese.

Spoon into 9 x 13 baking dish. Cover with buttered bread crumbs or crushed potato chips. Bake at 350º for 30 minutes. Can make in advance and refrigerate. If refrigerated, cook for an hour.
Personal Notes:
Personal Notes:
This was originally Nancy Summers' recipe. I usually use twice as much spaghetti as recipe calls. It makes a lot and is very good.

 

 

 

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