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Chicken Tetrazzini

Ingredients

  • 1 whole chicken
  • 2 Tbsp. butter
  • 1 c. celery sliced thin or small dice
  • 1 c. onion chopped small dice
  • 1 can cream of mushroom soup undiluted
  • 1 can cream of chicken soup undiluted
  • 1 c. shredded cheddar cheese
  • 2 oz. jar chopped pimentos drained
  • 2 1/2-3 lb. chicken cooked, boned and chopped
  • salt and pepper to taste
  • 1/2 tsp. garlic powder
  • Hot cooked rice or spaghetti

Instructions

  1. Cook the chicken in water until tender and falling off bone. (I add some extra celery and onion to the water while cooking the chicken.)
  2. Saute the celery and onion in the 2 tablespoons of butter until tender. Add the soup, cheese, pimento, chicken, garlic powder, salt and pepper. Blend well. Simmer for about 20-30 minutes. If the tetrazzini is too thick, thin with some of the chicken broth.
  3. Serve over rice or spaghetti.
  4. Serves 6-8.

Recipe Notes

I decided to add 2-3 tablespoons of sherry to the recipe.