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Name: Lois Burkharts Chicken/turkey Tetrazinni
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c chicken Cooked, or turkey; 1 tb Dry parsley; 1/2 c Water; 1 tb Margerine; 2 tb pimiento Chopped; 1 cn Mushroom soup undiluted; 2 c spaghetti Cooked; 3 tb Sherry; 1/2 c sharp cheddar Shredded; 2 tb Onions chopped

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INGREDIENTS

2 c chicken ; Cooked, or turkey
1 tb Dry parsley
1/2 c Water
1 tb Margerine
2 tb pimiento ; Chopped
1 cn Mushroom soup ; undiluted
2 c spaghetti ; Cooked
3 tb Sherry
1/2 c sharp cheddar ; Shredded
2 tb Onions ; chopped

Servings

INSTRUCTIONS

In a saucepan, cook onion in margerine until tender. Blend in soup, water, cheese, and sherry. Heat, stirring, until the cheese melts. Add chicke or turkey, piniento, and parsley. Fold in spaghetti. Pour into a Pam-sprayed 9x13 casserole. (Or use a disposable pan.) Bake, covered, in a 350 degree oven until bbbly in the center. Makes about 5 servings. Notes: To make a frozen casserole, simply assemble it to the baking stage, cover with foil and freeze. Defrost before baking, or if baking frozen, lower the oven heat to 325 and bake for about an hour...perhaps longer. Leftovers reheat well in microwave. Is easily doubled. Lois Burkhart is one of my neighbors across the street. She served this for dinner one night when we were guests, and we absolutely love it. She got the recipe from her ministers wife, who got it from someone else....you know the routine with a really good recipe. Posted to EAT-L Digest by "Sharon H. Frye" on Dec 22, 1997

NOTES

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Lois Burkharts Chicken/turkey Tetrazinni

2 c chicken Cooked, or turkey
1 tb Dry parsley
1/2 c Water
1 tb Margerine
2 tb pimiento Chopped
1 cn Mushroom soup undiluted
2 c spaghetti Cooked
3 tb Sherry
1/2 c sharp cheddar Shredded
2 tb Onions chopped

In a saucepan, cook onion in margerine until tender. Blend in soup, water,  cheese, and sherry. Heat, stirring, until the cheese melts.    Add chicke or turkey, piniento, and parsley. Fold in spaghetti. Pour into a  Pam-sprayed 9x13 casserole. (Or use a disposable pan.)    Bake, covered, in a 350 degree oven until bbbly in the center. Makes about        5    servings.    Notes: To make a frozen casserole, simply assemble it to the baking stage,  cover with foil and freeze. Defrost before baking, or if baking frozen,  lower the oven heat to 325 and bake for about an hour...perhaps longer.    Leftovers reheat well in microwave. Is easily doubled.    Lois Burkhart is one of my neighbors across the street. She served this for  dinner one night when we were guests, and we absolutely love it. She got  the recipe from her ministers wife, who got it from someone else....you  know the routine with a really good recipe.    Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec  22, 1997

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Nutrition

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Serving Size: 1 Serving (1226g)
Recipe Makes: 1

Calories: 2793
Calories from Fat: 961 (34%)

Amt Per Serving		% DV

	Total Fat 106.8g	142 %
	Saturated Fat 35.1g	175 %
	Monounsaturated Fat 41.2g
	Polyunsanturated Fat 21.5g
Cholesterol 395.3mg		122 %
Sodium 1485.6mg		51 %
Potassium 1960.4mg		52 %
Total Carbohydrate 290.3g		85 %
	Dietary Fiber 13.3g	53 %
	Sugars, other 276.9g
Protein 147.2g		210 %
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.

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Calories per serving: 2793

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