Chicken Tetrazini

Chicken Tetrazini

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Carol Thompson


Mom always made this for special occasions. It brings back a alot of good memories. It makes alot, and freezes well.


★★★★★ 1 vote

1 Hr
45 Min


  • 1 large
    stewing hen (5-6 lbs)
  • 1 bunch
  • 2
    green peppers
  • 1 lb
  • 1 qt
  • 2 jar(s)
    old english cheese
  • 1 lb
  • 1/2 c
  • ·
    salt to taste

How to Make Chicken Tetrazini


  1. Boil chicken in salted water until tender.Remove set aside to cool.
  2. In broth from chicken cook diced celery & green peppers.
  3. When tender add maccaroni & cook until tender (may need to add water)
  4. If chicken is fat skim off fat & save it to use in cheese sauce.
  5. Pick chicken from the bone. Cut into bite sized pieces.
  6. Make cheese sauce using fat or margarine, equal to one stick.
  7. Melt fat, add flour and milk. When slightly thickened add cheeses. Cook until smooth & thick.
  8. Put in layers of maccaroni, chicken and cheese sauce on top.
  9. Bake @ 375 until bubbly. Can be frozen, and cooked later.

Printable Recipe Card

About Chicken Tetrazini

Course/Dish: Chicken Pasta
Main Ingredient: Chicken
Regional Style: Italian

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