Chicken Tetrazzni

(from cokerlj’s recipe box)

This is really good. My kids used to request this meal when they came home from a week at camp!
Usually I end up using more chicken and more spaghetti than actually called for; when I do this I add an extra can of cream of mushroom soup.

Source: Linda Coker

Categories: Casseroles, Chicken, Italian, KIDS STUFF!, Pasta, Poultry

Ingredients

  • 6 chicken breasts (I pefer Thighs)
  • OR
  • 3 pounds whole chicken
  • 1/2 stick butter
  • 1 onion chopped
  • 1/4 bell pepper, chopped
  • 4 stalks celery, diced
  • 5 tablespoons flour
  • 1 cup milk
  • 1/2 pound cheese, grated (you will need more for the top)
  • 4 ounces diced pimentos
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup (you may need 2 cans)
  • 1 can mushrooms **
  • dash garlic salt **
  • 2 teaspoons soy sauce
  • 6 ounces thin spaghetti, broken in pieces

Directions

  1. Cook chicken in water seasoned with salt, pepper, additional onion, carrot chucks and additional celery chunks.

  2. Cool and debone. Cut meat up into small chunks.

  3. Melt butter in skillet. Add bell pepper, celery and onion.

  4. Saute over low heat until very tender

  5. **I prefer to use fresh mushrooms rather than canned ones so I also saute mushrooms with bell pepper, celery and onion.

  6. **I prefer to use 1 clove garlic finely diced…so I also saute garlic with above.

  7. While sauteing, cook broken pieces of spaghetti according to directions in boiling salted water. Drain, rinse.

  8. Stir flour and milk into sauted vegetables. Cook until very thick

  9. Stir this into cut up chicken chunks. Also add pimentoes, soups, cheese, soy sauce and cooked spaghetti.

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  12. Mix well.

  13. If mixture seems too dry add an additional can of cream of mushroom soup.

  14. Place in greased casserole dish and bake for 30 minutes at 325 degrees or until it is very bubbly. Top with extra cheese near end of baking time.

  15. You can freeze smaller portions of this before baking and it is excellent later.

  16. Serve with cooked frozen peas & rolls or garlic bread.

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