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MINNIE PEARL'S CHICKEN TETRAZZINI




Source of Recipe


Tennesse cookbook


List of Ingredients





2 C. chopped celery
1 1/2 C. chopped onion
3 T. butter or margarine
2 C. chicken broth
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed cream
of mushroom soup
1/2 C. milk
1 C. grated sharp cheese
2/3 lb. spaghetti, cooked and drained
6 C. chopped, cooked chicken
1/2 C. sliced stuffed olives
1 C. chopped pecans



Recipe



In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour.

Preheat oven to 350ºF. Grease a 13 x 9-inch baking dish.

Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly. Makes 12 servings.