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CHICKEN TETRAZZINI 3 lb. (or larger) fryer, cut up 4 c. water 1 1/4 tsp. salt 1/2 bay leaf 1/4 c. margarine 1 c. onion, chopped fine 1/2 c. celery, chopped fine 1 small can mushrooms, sliced 2 Tbsp. flour 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz. spaghetti 3/4 c. chicken broth Cook chicken in 4 cups water to which 1 1/4 teaspoons salt and 1/2 bay leaf have been added, until tender, approxi- mately one hour. When cool remove from bone. Cook onion and celery in margarine until limp. Add flour and cook two min- utes. Add to cream of mushroom and cream of chicken soup, sliced mushrooms, spaghetti (cooked according to directions), chicken cut in bite-size pieces and 3/4 cup chicken broth. Bake in long casserole at 350 degrees for 30 minutes. May need to add additional small amount of broth before baking. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |