March 17, 2015

Mother's Chicken Tetrazzini

I made my mother's recipe for Chicken Tetrazzini for dinner last week.  Wow, was it delicious.   I make chicken spaghetti, which is so similar that it is basically the same thing, but I hadn't actually looked at her recipe and made her recipe in, well, years!

I had seen a recipe for Chicken Tetrazzini on one of the blogs I regularly read, and it reminded me of Mother's Chicken Tetrazzini.  I knew it was in a local cookbook, and I finally found it in the Riverlore Mansion Cookbook.  This cookbook was a fundraiser for the upkeep of the Riverlore Mansion after it was purchased by the City of Cairo.  This mansion is now for sale by the city.

This Tetrazzini is creamy, cheesy comfort food.  A recipe from the '70s, it has Campbell's Cream of Mushroom Soup in it, like many comfort foods from that era.  I don't apologize for using these soups, because, well, they make great casseroles.

Such fond memories, I remember my mother making this for us often when I was a teenager.  She was and still is a fabulous cook.

It made a large amount for just two people.  I split it in half, and we also had it for lunch guests on Saturday served with a salad, and bread I made in my bread machine after getting it out of the closet and cleaning the dust off of it!

The recipe book is "Out of the Kitchen of Riverlore", and was printed in August of 2000.  My mother didn't actually submit her recipe, but a friend of ours who was co-chairman on the cookbook committee submitted it for her.   If you want to make this for your family or dinner guests, here is the recipe:

Chicken Tetrazzini
(original recipe)

2 small fryers
1 lb. spaghetti
3 to 4 bacon slices
1 large onion
1 green pepper
3 ribs celery, diced
2 cans mushroom soup
1 (4 oz.) jar pimentos
1/2 lb. sharp Cracker Barrel cheese
1/2 lb. mellow Longhorn Cheddar cheese

Boil chicken until tender.  Cool and debone; set aside.  Cook spaghetti in chicken broth.  Fry bacon and cut up into small pieces.  Add onion, pepper, and celery.  Brown and add to cooked spaghetti.  Add remaining ingredients.  Slice cheese into chunks.  Add to spaghetti, along with deboned chicken.  Casserole can be served or can be baked for 20 minutes at 350 degrees.

(I used two large chicken breasts.  I boiled the chicken in a 32-ounce box of chicken broth and water to cover the chicken breasts.  I also added a small can of sliced mushrooms to the recipe.   And in place of the cheese in the original recipe, I used Kroger shredded sharp cheddar cheese and shredded mild cheddar cheese.)

Serve to family and friends!


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