Chicken Tetrezinni

Mrs. Sallie M. Newby
Monroe, La.

  • 1 (4-5 lb) chicken, cooked in salted water till is tender & easy to bone; cut in fair size pieces.
  • 1/2 lb uncooked spaghetti, cooked in stock; drain.

Sauté in a little grease, then add to spaghetti:

  • 1 green pepper, diced
  • 1 onion, diced
  • 1 can mushrooms and juice

Make cream sauce of:

  • 1 quart sweet milk
  • 1/2 lb butter
  • 2/3 cups flour

Melt 1/2 lb sharp cheese in sauce (or use 1/4 lb each Old English and American cheeses).

Mix chicken, spaghetti and sauce and bake in casserole for 30 minutes at 350°.

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