Title: Chicken Tetrazzini #1
Categories: Poultry
Yield: 8 Servings

8 Chicken breasts
1/4 c Chopped onion
2 Ribs celery; chopped
1 Carrot; sliced
1 Stick butter
1 Green pepper; chopped
3 tb Flour
1 c Milk
6 oz Cheddar cheese; grated
1 cn (4-oz) pimiento; chopped
1 cn (10.75-oz) cream of mushroom
-soup
1 cn (4-oz) mushrooms; sliced
1 ts Soy sauce
1 ts Salt
1/8 ts Pepper
1/4 ts Garlic powder
4 oz Spaghetti; cooked
Grated cheese

Boil chicken with onion, celery and carrot until tender. Reserve
vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter
in large skillet. Mix in flour until smooth; add milk and cook until thick.
Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms,
chicken and reserved vegetables. Add soy sauce and season- ings, then
spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350
uncovered for 45 minutes. Let stand for 10 minutes before serving.

MRS FLORA BELLE ANDERSON

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.