| Chicken Tetrazzini
4 or 5 pound hen
5 stalks celery, diced, large
2 large onions, chopped
1/2 green pepper, diced
1/2 pound of Sharp cheddar cheese
1 medium can of mushrooms
1 can of ripe olives
1/2 package of almond halves
1 small package of spaghetti
salt and pepper |
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Cook the hen for about 3 hours or until tender. Bone in thin strips. Add the onion, pepper and celery to stock and let boil. Cook spaghetti (broken) in stock for 8 minutes. Drain broth to saucepan. Add enough milk to make 2 pints liquid. Make to thin cream sauce. Into this add the grated cheese (save some for the top). Heat until cheese melts. Add the mushrooms, olives and almonds. Salt and pepper to taste. Butter large shallow dish, add spaghetti mixture and chicken, repeat until filled. Grate remaining cheese. Cover with foil. For serving heat at 300ºF. for 30 minutes or until it bubbles. If chilled beforehand, heat 45 minutes. Can easily be made day before and refrigerated. Makes 12 large servings |
