hosted by Laverne Diede & Rhonda Fitterer
Chicken Tetrazzini
- 12 oz. uncooked spaghetti
- 1 small onion, chopped
- 1 celery rib, chopped
- 1/4 cup butter, cubed
- 1 can (14 oz.) chicken broth
- 1 1/2 cups half and half cream
- 1 pkg. (8 oz.) cream cheese, cubed
- 2 cups cubed cooked chicken
- 1 can (4 oz.) mushroom stems and pieces, drained
- 2-4 Tbsp. sliced pimentos
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup sliced almonds, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup crushed potato chips
Cook spaghetti according to package directions. Meanwhile, in a large skillet, sauté onion and celery in butter until tender. Stir in the broth, cream, and cream cheese. Cook and stir just until cheese is melted. Remove from the heat. Stir in the chicken, mushrooms, pimientos, salt, and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13×9-inch baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with almonds, parmesan cheese, and potato chips. Bake 10-15 minutes longer or until heated through and topping is golden brown.
Crunchy Pea Salad
- 10 oz. package frozen baby peas, thawed
- 1 cup diced celery
- 1/4 cup diced green onion
- 1 head chopped cauliflower
- 1 cup chopped cashews
- 1/2 cup sour cream
- 1 cup prepared ranch dressing
- 5-6 slices bacon , cooked crisp and crumbled
Combine all ingredients after dicing or chopping where directed. Chill for several hours. Serves 8-10.
