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Chicken Tetrazini Recipe

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This recipe for Chicken Tetrazini, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rockie Johnston


1/2 cup butter, melted
1/2 cup all purpose flour
4 cups chicken broth
4 cups cooked chicken
1/2 cup buttered breadcrumbs
1/2 cup Parmesan cheese
8 oz sliced mushrooms
1/2 tsp salt
18 oz thin spaghetti
1/2 cup milk

Preheat oven to 350

Start water boiling to cook noodles. Cook noodles until al dente

While noodles are cooking...Melt butter, add mushrooms and cook for 5 minutes. Blend in flour and salt, stirring constantly. Stir in broth and milk. Cook and stir until it thickens.

Drain spaghetti noodles when done cooking.

Combine chicken (cubed) and spaghetti in a large bowl.

Pour sauce over noodles and chicken. Add Parmesan cheese and bread crumbs.

Pour into a casserole dish and bake for at least 30 minutes until bubbly.

Let stand for about 10 minutes before serving.

Personal Notes:
Personal Notes:
To end up with four cups diced chicken, cook 1 1/3 pounds of raw, skinless boneless chicken. Or, buy a cooked rotisserie chicken that weighs between 2 1/3-3 pounds. By the time you take off the skin and bones, you'll end up with the right amount.




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