MINNIE PEARL’S CHICKEN TETRAZZINI
2 C. chopped celery
1 1/2 C. chopped onion
3 T. butter or margarine
2 C. chicken broth
1 T. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 C. milk
1 C. grated sharp cheese
2/3 lb. spaghetti, cooked and drained
6 C. chopped, cooked chicken
1/2 C. sliced stuffed olives
1 C. chopped pecans
In saucepan, cook celery and onion in butter until tender. Add
chicken broth, Worcestershire sauce, salt and pepper. Simmer
about 15 minutes. Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly. Remove from heat. Add cooked spaghetti. Let
stand 1 hour.
Preheat oven to 350ÂºF. Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans. Bake in preheated oven 20 to
25 minutes or until hot and bubbly.
Makes 12 servings.