Chicken Tetrazzni
(from Coker Family’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
Ingredients
- 6 chicken breasts
- 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 pimentoes
- 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
-
Cook chicken in water seasoned with salt, pepper, additional onion, carrot chucks and additional celery chunks.
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Cool and debone. Cut meat up into small chunks.
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Melt butter in skillet. Add bell pepper, celery and onion.
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Saute over low heat until very tender
-
**I prefer to use fresh mushrooms rather than canned ones so I also saute mushrooms with bell pepper, celery and onion.
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**I prefer to use 1 clove garlic finely diced…so I also saute garlic with above.
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While sauteing, cook broken pieces of spaghetti according to directions in boiling salted water. Drain, rinse.
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Stir flour and milk into sauted vegetables. Cook until very thick
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Stir this into cut up chicken chunks. Also add pimentoes, soups, cheese, soy sauce and cooked spaghetti.
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Mix well.
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If mixture seems too dry add an additional can of cream of mushroom soup.
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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.
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You can freeze smaller portions of this before baking and it is excellent later.
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Serve with cooked frozen peas & rolls or garlic bread.