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Chicken Tetrazini Recipe

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This recipe for Chicken Tetrazini is from The First Gospel Hour 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg tiny spaghetti
1 3 lb chicken
1 small bell pepper
1 large onion
1/2 cup celery
1 can mushrooms
1 small jar ch. pimentos
1/4 cup Velveeta cheese
1 can cr. chicken soup

Directions:
Directions:
Boil chicken. Reserve broth. Remove chicken, cut into pieces.
Saute veggies (chopped) in 3 T butter until tender
Boil spaghetti in reserved broth. Drain (reserve broth again).
Combine cooked spaghetti with veggies and chicken. Add ch. pimentos, chopped mushrooms, soup, and velveeta.
Add enough broth so it won't be dry. Pour into large casserole or two small ones. Top with grated cheese and heat at 350º til cheese is melted and mixture bubbles.

If you freeze, wait to add cheese. Add salt, pepper, and garlic salt to taste.

Personal Notes:
Personal Notes:
This recipe is a family favorite because Tommy's mom, Frances Walker, made it a lot for family get-togethers! Our kids loved it when she made and still love it when I make it. I also make a gluten-free version by using GF spaghetti noodles and making my own version of cream of chicken soup!

 

 

 

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