Sunday, March 29, 2009

Chicken Tetrazzini

Chicken Tetrazzini
I made this recipe one weekend when my family came for a visit.
They love it! It's delicious - It's hard work and will make a mess in the kitchen but it's well worth it!
3 or 4 Chicken breasts
1 bell pepper
1 onion
1 stalk of celery
16 oz. spaghetti
1/8 lb. margarine
1 1/2 TBS flour
1 c. milk
1/2 lb. Velveeta cheese
1 can Cream of Mushroom Soup
1 small bottle pimento
Boil chicken with salt and pepper to taste until tender. Remove from pan and cool. Debone and cut into small pieces. Cook 1/2 chopped green pepper, 1/2 chopped onion, 1 chopped stalk celery in 1/2 to 1 cup chicken broth until tender. Cook 1 (16 oz) pkg spaghetti. In top of double boiler melt 1/8 lb margarine and add 1 1/2 TBS flour, and 1 cup of milk. Cook until thick. Add 1/2 lb. cubed Velveeta cheese. Stir until melted. Then add 1 can mushroom soup, 1 small bottle of pimento and the chicken. Stir into spaghetti. Bake about 30 minutes at 350 degrees. This can be made ahead and kept in the refrigerator overnight for a quick Sunday noon meal.

No comments:

Post a Comment