Reasor's www.reasors.com
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Nutritional Information
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Chicken or Turkey Tetrazzini
    Ingredients
  • 2 1/2 pounds Cooked Chicken or Turkey Meat
  • 1 Medium Onion, chopped
  • 3 Ribs Celery, chopped
  • 1 Medium Bell Pepper, chopped
  • 2 tablespoons Margarine
  • 3 Large Eggs
  • 2 tablespoons Red Pepper, diced
  • 2 quarts Water
  • 1 1/2 teaspoons Salt
  • 6 ounces Spaghetti
  • 6 ounces Cheddar Cheese
  • 3 ounces Swiss Cheese
  • 3 ounces Provolone Cheese
  • Garlic Powder, crushed red pepper, and paprika to taste
  • 1 1/2 quarts Chicken Gravy
  • 4 ounces Cheddar Cheese
  • 8 ounces Water

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    Directions
  1. Cut chicken into 1 1/2 inch long, 1/4 by 1/4 inch shreds and place in bowl.
  2. Saute onions, celery and bell peppers in oleo. Do not brown.
  3. Mix together chicken, sauteed vegetables, hard boiled eggs, and cheeses.
  4. Break spaghetti into 2 inch lengths and cook until tender.
  5. Run cool water over pasta until the pasta is cool. Drain.
  6. Add pasta to mixture.
  7. Add gravy and place in baking dish. Top with the 4 oz. of cheddar cheese and bake for 30 minutes at 350 degrees F.
Servings: 10
Notes: Lowfat version: Saute onions, celery and bell peppers in a nonstick skillet sprayed with cooking spray. Do not brown. Omit margarine. Substitute 4 oz. lowfat cheddar cheese for 6 oz. of regular cheddar, 2 oz. lowfat swiss for 3 oz. regualr swiss. Substitute 2 oz. lowfat Provolone or cheddar for 4 oz. regular provolone.