Over a Cup of Coffee: Chicken Tetrazzini | CraigDailyPress.com

Over a Cup of Coffee: Chicken Tetrazzini

About two weeks ago, a reader from Oregon sent me some vanilla beans and some information about them. More about this in a future column. In the meantime, a comment about the “Spring Salad” recipe that was featured in the column a couple of weeks ago. I accidentally used strawberry pie mix instead of the cherry pie mix called for in the ingredients. My husband, Lyle Prather, doesn’t care for strawberries, so when I discovered that I’d used the wrong pie mix I kept quiet. I thought maybe he wouldn’t notice. Wrong!

He said, “You put strawberries in this salad, didn’t you?”

But the good news is that if you like strawberries, the salad is quite good with strawberry pie filling in it.

I don’t include as many chicken recipes in “Over a Cup of Coffee” as I should. So, this week I’m featuring a recipe for “Chicken Tetrazzini” that comes from my old fundraising cookbook that no longer has a cover or index. I don’t even remember its name. I have not tried this recipe.

To make “Chicken Tetrazzini” (or “Turkey Tetrazzini”) you will need these ingredients: 3/4 pound of spaghetti, 1 small onion (minced), 1/2 clove of garlic (minced), 1 tablespoon of butter or margarine, 2 (10 1/2 ounce) cans of cream of mushroom soup, 1 (10 1/2-ounce) can cream of celery soup, 1 teaspoon steak sauce, 2 cups milk, 3/4 pound sharp cheddar cheese (shredded), 1 1/4 quarts cooked chicken or turkey (drained and chopped), 1/2 (4-ounce) can pimiento (chopped), a dash of black pepper, a dash of paprika and 1/4 cup chopped parsley.

Cook and drain the spaghetti. Grease a 9×13-inch baking dish. Preheat the oven to 375 degrees. Fill the pan with the spaghetti. Sauté the onion and garlic in butter for five minutes. Add the soups, steak sauce, milk and half of the cheese. Cook until smooth, stirring constantly. Add the meat, pimiento and parsley and mix well. Add a dash of pepper. Pour over the spaghetti and stir lightly. Sprinkle with the remaining cheese and a little paprika. Bake at 375 degrees for about 30 minutes.

You might enjoy “Whipped Lime Gelatin Salad” with your “Chicken Tetrazzini” or serve it when you cook out this summer. (I have not made this recipe, either.)

To make “Whipped Lime Gelatin Salad,” you will need these ingredients: 1 (6-ounce) package lime gelatin, 1 cup boiling water, 2 cups small curd cottage cheese plus two tablespoons sugar, 2 cups crushed pineapple, 1 cup chopped nuts, 2 tablespoons mayonnaise, and 1 (8-ounce) carton whipped topping (or 1 1/2 pints whipping cream, whipped).

Dissolve the gelatin in the boiling water. Let it set until it’s the consistency of jelly. Beat until fluffy. Add the cottage cheese and sugar and beat until well-mixed. Fold in the crushed pineapple, nuts, mayonnaise and whipped topping one at a time. Pour into a 9×13-inch dish. Refrigerate until set.

Do you have a recipe that you would like to share with readers? Send it to Box 415, Craig 81626 or call me at 970-824-8809.

Copyright Diane Prather, 2013.

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