Real Recipes From Real Home Cooks ®

chicken tetrazini

★★★★☆ 2
a recipe by
Jean Klare
Hope, AR

A favorite at my table and this makes a large casserole. The sliced almonds on the top are a nice touch. I have made this without and I prefer them. Hope you enjoy as much as my family and friends do.

★★★★☆ 2

Ingredients For chicken tetrazini

  • 2
    split chicken breast
  • 12 oz
    thin spaghetti
  • 1 bunch
    green onion-sliced
  • 1/2 cup
  • 1
    bell pepper-chopped
  • 1 cup
    sliced mushrooms
  • 2 cans
    cream of mushroom soup
  • 1- 4 oz
    jar pimentos-chopped
  • 1 cup
    medium cheddar-grated
  • 1 cup
    reserved broth to add to soups
  • 1/4 cup
    dry white wine
  • 1/4 cup
  • 1/2 tsp.
    cayenne (opt.)
  • grated parmesian for top
  • sliced almonds for top
  • 1/2
    onion to cook with chicken
  • 1 rib
    celery to cook with chicken
  • salt and pepper to taste

How To Make chicken tetrazini

  • 1
    Begin by cooking chicken breast with onion and celery low temp. approx. 45 minutes. With lid remaining on pot turn off heat and allow this to sit 30 minutes. I have found chicken is more tender and flavorful if allowed to cool down in the broth. Remove chicken breast to a dish to cool. (Then cut into bite sized pieces.) Reserve 1 cup broth for sauce. While chicken is cooling, sauté bell peppers and onions when beginning to get tender, add mushrooms and pimento. Bring broth to a boil and break the spaghetti into thirds into the broth, cook until al dente’ Add mushroom soup, wine and broth to vegetables, then cheese I add a little cayenne. Add chicken and spaghetti, mix and pour into a large baking dish. Cover top with grated parmesan cheese then sliced almonds. Bake at 350 until bubbly. Serve with Italian bread and Salad.

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