Tuesday, March 24, 2009

Recipe - Chicken Tetrazinni

Last weekend our church choir had a practice/get together and we enjoyed a wonderful lunch together. I made a chicken tetrazinni dish and a few wanted the recipe. I'm taking the easy way and posting it here!

Chicken Tetrazinni

1 whole chicken
chopped onion
chopped bell pepper
celery - stalk and leaf top
1 can cream of chicken soup
1 small jar red peppers (pimentos)
1 can sliced water chestnuts
cheddar cheese
bread crumbs
melted butter
bay leaves

I do this dish over the course of two days.

In a large pot, fill with water, add salt and 2 or 3 bay leaves, chopped onion and the celery tops (leaf part). Boil the whole chicken until it is tender enough to fall off the bone. I make this the night before and put the whole pot in the refrigerator overnight.

The next day, heat the pot to warm, remove the chicken but save the broth. Debone the chicken and set aside. Strain the broth. Take 1 to 2 cups of the broth and set aside. Boil spaghetti in the pot of broth. While this is going, boil in the set aside broth chopped onion, peppers and celery. In a large bowl, mix soup with 1/2 can water or milk, pimentos, water chestnuts and cheese to taste. Add broth with /onion,pepper to the bowl. Add chicken and cooked spaghetti. Mix well. In a sauce pan, melt butter and mix bread crumbs to toast. Place chicken/spaghetti in baking pan, top with bread crumb mixture and bake for about 30 minutes or until bubbly and top is browned.

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