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Chicken Tettrazzini

Chicken Tettrazzini


1-4 lb. chicken

1 tsp. salt

1/2 lb. sliced mushrooms or 2 small cans sliced mushrooms

1 green pepper

1 small jar pimientos

3 tbsp. flour

2 c. chicken broth

1 c. heavy cream

2 tbsp. sherry

1/2 lb. spaghettini

1/2 c. grated Parmesan cheese

6 tbsp. butter


  1. Cover cleaned chicken with hot water, add salt, and simmer until tender.
  2. Cool chicken in broth and then shred from bones.
  3. Sauté mushrooms and green pepper in 3 tbsp. butter for 2 or 3 minutes.
  4. Cook spaghettini in boiling water (salted) for about 5 minutes. Strain thoroughly under running water in colander and drain well.
  5. Melt 3 tbsp. butter, blend in flour, and add broth, cooking and stirring until mixture is smooth and thick.
  6. Divide sauce, add chicken to one part, and spaghettini, mushrooms, and peppers to the other part.
  7. Place the spaghettini mix in a baking dish. Make a well in the center and add the chicken mixture.
  8. Sprinkle grated Parmesan cheese over all and bake at 350 degrees until brown.

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