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  • Chicken Tetrazzini (Chicken Soup Mix)

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    Chicken Tetrazzini (Chicken Soup Mix)
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 3/4 quart WATER, Hot
    • 2 1/4 gal WATER, BOILING
    • 3 gal WATER, BOILING
    • 1 3/4 gal STOCK
    • 4 1/2 lb CHICKEN,WHOLE FZ
    • 1 lb CHEESE CHEDDER
    • 2 lb BUTTER PRINT SURE
    • 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
    • 2 3/4 c. PIMENTOS 7 Ounce
    • 1 1/2 quart MUSHROOMS 16 Ounce
    • 1/2 lb ONIONS DRY
    • 1/2 lb PEPPER SWT GRN FRESH
    • 5 lb SPAGHETTI
    • 2 c. SOUP GRAVY BASE CHICKEN
    • 1 tsp PEPPER BLACK 1 LB CN
    • 6 Tbsp. SALT TABLE 5LB

    Directions

    1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
    2. 1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15 Min. DRAIN; SET ASIDE FOR USE IN STEP 6.
    3. 2. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
    4. 3. Add in 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY BASE. Add in CHICKEN; STIR WELL. COVER; LET STAND 20 Min. DRAIN; RESERVE STOCK; SET CHICKEN ASIDE FO USE IN STEP 6. COMBINE FLOUR WITH SOUP AND GRAVY BASE. Add in TO SAUTEED VEGETABLE. STIR Till WELL BLENDED.
    5. 4. GRADUALLY Add in STOCK, STIRRING CONSTANTLY. COOK 10 Min Or possibly Till SMOOTH AND THICKENED.
    6. 5. RECONSTITUTE Lowfat milk; Add in GRADUALLY TO VEGETABLE-SAUCE Mix, STIRRING CONSTANTLY. SIMMER 10 Min.
    7. 6. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
    8. 7. POUR AN EQUAL QUANTITY OF Mix ON EACH PAN.
    9. 8. SPRINKLE 1 C. CHEESE OVER Mix IN EACH PAN.
    10. 9. BAKE 30 Min Or possibly Till CHEESE IS BUBBLING AND MELTED.
    11. NOTE:
    12. 1. IN STEP 2, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 1 1/4 Ounce
    13. (1 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 8 Ounce (1 1/2 C.) Frzn DICED, GREEN PEPPERS MAY BE USED.
    14. NOTE:
    15. 2. IN STEP 2, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS AND 10 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 8 Ounce Minced PEPPERS.
    16. NOTE:
    17. 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
    18. NOTE:
    19. 4. IN STEP 6, 10-29 Ounce CN CANNED TURKEY MAY BE USED.
    20. NOTE:
    21. 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
    22. SERVING SIZE: 1 C.

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