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Chicken tetrazzini

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Ingredients/Components

chicken breasts, cooked and shredded - 4 lb
ribs celery, chopped - 6 item
large onions, chopped - 2 item
bell pepper, cut into 1/4-inch dices - 1 item
fresh mushrooms, sliced - 1/2 lb
stick butter - 1 item
chicken stock or more - 2 c
Worcestershire sauce - 1 Tbsp
Cheddar cheese, grated - 1/2 lb
cans cream of mushroom soup - 2 item
mayonnaise - 1 c
spaghetti, cooked just until tender in chicken stock if possible - 1/2 lb
small bottle stuffed olives, sliced - 1 item
buttered bread crumbs, mixed with 1/4 c - 2 c
salt and pepper to taste - 1 item

How to make chicken tetrazzini:

Cook celery, onions and bell pepper in butter until tender. Add mushrooms and cook for a short time. Add 2 cups stock and Worcestershire sauce. Add soup, cheese and mayonnaise; stir well. Add chicken, spaghetti, salt and pepper. Add more stock if it seems too dry. Put in 9 x 13-inch baking dish. Top with bread crumb mixture. Bake at 350° for 1 hour. Makes 16 servings.

Note: This can be made a day ahead and refrigerated. Remove from the refrigerator 1 hour before putting in oven.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

2.7

Average rating: 2.7, total votes: 3

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