Chicken Tetrazzini

Margaret Williams
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 6 chicken breast halves, boiled
  • 1/3 cup butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 (4 oz) can mushrooms, drained
  • 14 oz chicken broth(approximately)
  • 1 lb spaghetti, boiled and drained
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese
  • 1/3 cup bread crumbs
  • 2 Tbsp butter
  • 1/4 cup all purpose flour
  • Salt and pepper to taste

Sauté mushrooms in butter, add onions, garlic, and cook until limp and tender. Add flour and stir and cook about 1 minutes. Gradually add broth and milk. Salt and pepper to taste. Add in a buttered casserole dish, chicken, spaghetti, and mozzarella. Mix bread crumbs with melted butter. Sprinkle Parmesan cheese over spaghetti. Last add bread crumbs over top. Bake at 350 degrees for about 30 minutes.


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