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Chicken Tetrazzini
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Jim Hitchcock
Jun 22, 1995, 3:00:00 AM6/22/95
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Chicken Tetrazzini
Source: Imelda Evans, Rockville, MD
>From Beth Hitchcock
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Cook 4 lg. chicken breasts until tender. Save Broth and cook spaghetti in
broth (break in thirds)
1 (16 oz) pkg spaghetti
Source: Imelda Evans, Rockville, MD
>From Beth Hitchcock
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Cook 4 lg. chicken breasts until tender. Save Broth and cook spaghetti in
broth (break in thirds)
1 (16 oz) pkg spaghetti
Cook the following in 3 Tbsp. Butter until tender.
2 lg. Onions
2 Cups Celery, Chopped
Mix the following together with onion and celery:
1 Can Cheddar Cheese Soup
1 Can Mushrooms
3 Cans Mushroom Soup
1 Cup Cream (Half 'n Half)
Stir in diced Chicken (4 lg. Chicken Breasts) and spaghetti.
Mix all together. Heat. Best made day before and reheated.
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