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Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
1 large or 2 small chickens, boiled, de-boned, and chopped. (Reserve broth)
1 pkg thin spaghetti-type pasta – Cook in reserved chicken broth
1 chopped onion
1 large (or 2 small) jars pimento
1/2 green bell pepper, chopped
1 can cream of chicken soup
1 cup cubed Velveeta
Combine all ingredients, including cooked pasta. Mix it up well. Put into a well-greased baking dish and bake in a moderate oven for about 30 minutes or until completely hot and having no unmelted cheese. Serve hot.
Note: This was often made with leftover Thanksgiving or Christmas turkey.
Recipe Source: Amy Cook Sorrells
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Chicken Tetrazzini (1970's)
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The traditional after-holiday meal at my husband's mother's and grandmother's house, and it was wonderful... much better than the original which used boiled chicken, they always used the leftover baked turkey (or chicken, very rarely) for the meat. Note that while the recipe calls for tetrazzini, or angel hair pasta, any will do. The thinner pasta does absorb more of the juices and is preferred.
Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
1 large or 2 small chickens, boiled, de-boned, and chopped. (Reserve broth)
1 pkg thin spaghetti-type pasta – Cook in reserved chicken broth
1 chopped onion
1 large (or 2 small) jars pimento
1/2 green bell pepper, chopped
1 can cream of chicken soup
1 cup cubed Velveeta
Combine all ingredients, including cooked pasta. Mix it up well. Put into a well-greased baking dish and bake in a moderate oven for about 30 minutes or until completely hot and having no unmelted cheese. Serve hot.
Note: This was often made with leftover Thanksgiving or Christmas turkey.
Recipe Source: Amy Cook Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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