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Easy Chicken Tetrazini for 30 Recipe

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This recipe for Easy Chicken Tetrazini for 30 is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 medium fryers
2 lb spaghetti
1 1/2 lb cracker barrel sharp cheese
3 cans cream of mushroom soup
2 cans chicken stock
1 can milk
juice of 3 cans of pieces and stems mushrooms
6 Tbsp cornstarch
1/2 c sherry
salt
slivered almonds
parmeson cheese
paprika

Directions:
Directions:
Salt and pepper 3 or 4 medium fryers and put in roaster on trivet with about 1" of water in pan. Cover and bake at 350º until meat almost falls off the bones. Discard bones and skin and livers and gizzards, and leave meat in fairly large pieces. We do this the day before and refrigerate chicken and stock. The day of party cook 2 lbs. of spaghetti in boiling salted water. Do not overcook. Rinse spaghetti in colander. Either grate coarsely or grind 1 1/2 lbs cracker barrel sharp cheese. Empty 3 cans of cream of mushroom soup in sauce pan. Thin with 2 cans of chicken broth and 1 can milk plus the juice of 3 cans of pieces and stems mushrooms. Add cheese and heat slowly until cheese is melted. Thicken slightly with 6 Tbsp cornstarch dissolved in a little water, stirring constantly. In large bowl mix chicken, mushrooms and spaghetti with sauce, plus 1/2 c sherry. Check for salt. If a little too stiff and dry, add a little milk or chicken stock. Place in buttered glass casseroles. These can be refrigerated until an hour before cooking time. When ready to bake, sprinkle top with slivered almonds and shake grated parmeson cheese generously over top. add a little paprika and bake uncovered at 325º until the sauce bubbles and the top is crusty (30-40 minutes).

Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
This is from a typed card in Mom's little white cookbook.

 

 

 

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