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Chicken Tetrazini - Double Recipe

Source of Recipe


Jennifer Shields






List of Ingredients



• 2 whole chickens (or approx. 4 lbs. of chicken breast w/ bone and skin)
  
• 1 celery
  
• 6 yellow onions
  
• 4 bell peppers
  
• 1/2 gallon whole milk
  
• 1 1/2 C. flour
  
• 1/2 lb. butter (2 sticks)
  
• 16 oz. Kraft Deluxe American Cheese (comes in 8 oz. paks)
  
• 16 oz. Kraft old English Cheese (comes in 8 oz. paks)
  
• 3 lbs. spaghetti
  
• 1 pack fresh mushroons, sliced (or 2 if you like them)
  
• 1 small can parmesan cheese
  
• salt
  
• pepper
  






Instructions



1. Boil chicken in seasoned water (celery, 2 onions, salt, pepper) cook covered for 2 hours.
   
   
2. Saute' 3 bell peppers and the other 4 onions.
   
   
3. After removing cooked chicken from pot - boil spaghetti in seasoned water.
   
   
4. After chicken cools - take off bone and shred to small pieces.
   
   
5. Cheese Sauce: Melt butter very slowly, add flour a little at a time to make a paste. Slowly, still stirring, add milk. Add cheese to cream sauce (I recommend running the cheese through the grater or the food processor) - stir over low heat until all the cheese is melted and it thickens up a little.
   
   
6. Mix everything together: chicken, spaghetti, sauteed bell peppers and onions, mushrooms and cheese sauce.
   
   
7. Put in one very large pan or smaller corningware (it freezes well).
   
   
8. Sprinkle with parmesan cheese.
   
   
9. Bake at 350 degrees for 1 hour.