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Chicken tetrazzini

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Ingredients/Components

pkg - 1 to
water - 1 item
oleo - 1/4 c
paprika - 1 item
chopped onion - 1 c
chopped celery - 1 c
parsley flakes - 1 item
salt and pepper - 1 item
grated Cheddar cheese - 1 item
chicken - 1 (4
cans cream of mushroom soup - 2 item
Velveeta cheese, cut up - 1 to
onions if desired - 1 item
carrots if desired - 1 item
poultry seasoning - 1 item
celery leaves if desired - 1 item

How to make chicken tetrazzini:

Cook in large pot the chicken, covered with water. Add poultry season, salt and pepper. If desired, add onions, celery leaves and carrots. When tender, remove chicken from bone and cut into pieces. Set aside.

Into boiling chicken broth, add spaghetti, broken into pieces. Cook until just tender. Add 1 cup chopped onion and 1 cup chopped celery. Cook slowly and add cream of mushroom soup. Add 1/4 cup oleo. Add 1 1/2 to 2 pounds Velveeta cheese (cut up). Cook until melted. Add chicken. Add parsley flakes, salt and pepper to taste. If desired, add sliced mushrooms and pimento. Place in casserole dish. Bake at 340° for 50 minutes. The last 5 minutes, add grated Cheddar cheese and sprinkle with paprika. Freezes well.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

Average rating: 4, total votes: 7

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