Try this Chicken Tetrazzini #1 recipe, or contribute your own.
Suggest a better descriptionBoil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick. Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving. MRS FLORA BELLE ANDERSON MARVELL, AR From the book
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Serving Size: 1 Serving (1123g) | ||
Recipe Makes: 8 | ||
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Calories: 1434 | ||
Calories from Fat: 393 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.6g | 58 % | |
Saturated Fat 22.7g | 113 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 631.6mg | 194 % | |
Sodium 1006.2mg | 35 % | |
Potassium 2631.8mg | 69 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 17.5g | ||
Protein 227.2g | 325 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1434
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