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!
Accuracy is believed to be good, but is not guaranteed.
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