Chicken tetrazzini #5
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens | |
| 1 | cup | Diced celery |
| 1 | cup | Chopped onions |
| 1 | cup | Diced green pepper |
| 3 | cups | Rich white sauce |
| Paprika | ||
| 2 | cups | Sliced fresh mushrooms |
| Parmesan cheese | ||
Directions
Boil chicken until tender. Bone & dice chicken in small cubes. Reduce chicken stock until very rich. Saute celery, onions & green pepper in small amount of butter, just until tender. Add chicken, celery mixture & mushrooms to the chicken stock. Make a thick rich white sauce & add enough paprika to give it a rich, pink color. Combine chicken mixture with white sauce; serve over cooked spaghetti & top with generous amounts of grated Parmesan cheese.
MR. DOUGLAS (SCOTTY) GARRETT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .