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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Champagne, Chocolate and Cheer, 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!



3 lb. chicken (or 2 lg cans of cooked chicken, drained) **
2 qt. cold water
1 Tbsp. salt
c. margarine
1 pkg. frozen, chopped spinach, thawed and drained
1 med. onion, chopped
⅓ c. flour
1 c. milk
8 oz. grated cheddar cheese
c. dry sherry (optional)
8 oz. vermicelli, cooked and drained

Cook chicken in large pot with water and salt for 1 -1 hours. Remove chicken and cool. Remove skin and bones. Cut into chunks. Set aside. Remove 2 c. of broth for sauce. (If using canned chicken use 1 can chicken broth for sauce)

Saute onion in 3 Tbsp. margarine until soft. Add spinach and cook one minute more. Remove from pan and set aside.

Add remaining margarine to pan and melt over low heat. Add flour and 1 tsp. salt and stir until smooth. Slowly add broth and milk. Cook until thickened, stirring constantly. Add cheese (1 can of cheese soup may be substituted), spinach mixture, cooked chicken (or canned chicken) and sherry (if desired). Stir over low heat until cheese melts. Add vermicelli.

Preheat oven to 350.

Spoon mixture into 2 qt. casserole.
Cover and bake 30 minutes.
Uncover and bake 5 minutes more.

Personal Notes:
Personal Notes:
* I prefer to used canned chicken broth and cheese soup. Makes casserole creamier. *

** I have modified this recipe many times! I now season either frozen or fresh chicken breasts with salt and lemon pepper, parsley and dill, then bake accordingly. When cool, I cube and put aside. I then use canned chicken broth or make my own with Better Than Broth. After that, just follow the directions!




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