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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Tetrazinni


1 Tbsp             Bacon grease (or canola oil)

1 cup               Onion, small dice

1 /2 cup           Bell pepper, small dice

1 /2 cup           Celery, small dice

2 tsp                Garlic, minced

1 /2 cup           Pimentos, diced and minced

1 tsp                Salt

2 tsp                Garlic, granulated

4 cups              Mushroom Béchamel Sauce

3 /4 cup           Sharp cheddar cheese, grated

1 /4 cup           Jack cheese, grated

1 /2 cup           Sour cream

1 Tbsp              Worcestershire sauce

3 cups              Cooked chicken, diced

1 lb                  Spaghetti

4 qts                Chicken broth


Preheat oven to 350 degrees.

In a large skillet melt bacon grease over medium heat. Sauté onions, peppers, celery and garlic for 4-5 minutes. Add pimentos, salt, granulated garlic and cooked chicken. Cook three to four more minutes. Remove mixture from heat and transfer to a large mixing bowl. Add the mushroom béchamel sauce, sour cream, Worcestershire and cheeses. Mix well. Bring chicken broth to a boil in a large stockpot. Cook the spaghetti in broth for approximately 12 minutes. Drain spaghetti and transfer to the chicken mixture. Mix well and place into a buttered three-quart baking dish. Cover tightly with foil. Bake 40 minutes. Serve immediately.

Yield: 8-10 servings

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