Twyla Sorrells's Recipe

Chicken Tetrazzini (1970's)

Category: Rice, Pasta, & Grits

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.