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Chicken Tetrazzini Recipe

Our son, Newley, and our daughter, Kasee, both were married within a month and a half. We served this delicious and comforting casserole to their guests. It's a recipe my mother-in-law relied on for 25 years.

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Chicken Tetrazzini Recipe

Prep: 20 min. Bake: 20 min.

Yield: 20-24 Servings

20 20 40

Ingredients

1 large green pepper, chopped
1 medium onion, chopped
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
10 slices process sharp cheddar cheese, cubed
10 slices process American cheese, cubed
5 cups cubed cooked chicken
1 package (16 ounces) frozen peas
1 jar (4 ounces) diced pimientos, drained
1 package (1 pound) spaghetti, cooked, rinsed and drained
1/4 cup slivered almonds, optional
1/4 cup minced fresh parsley

Directions

In a Dutch oven, saute green pepper and onion in butter until crisp-tender. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the soup, cheeses and chicken; cook and stir until cheese is melted. Stir in the peas, pimientos and spaghetti.
Transfer to two greased 13-in. x 9-in. baking dishes. Top with almonds if desired. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Garnish with parsley. Yield: 20-24 servings.

Nutritional Facts 1 serving (1 cup) equals 240 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 433 mg sodium, 16 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Chicken Tetrazzini in Down the Aisle Country-Style , p33