Chicken Tetrazzine 2


  • 1 chicken, stewing
  • salt and pepper to taste
  • 2 piece(s) celery
  • ½ pound(s) spaghetti
  • 1 onion, chopped (small)
  • 1 bell pepper, chopped (small)
  • 1 cup(s) chopped celery
  • + 3 more ingredients
    • 1 can(s) Campbells Cream of Chicken Soup
    • ¼ pound(s) Mexican or regular Velveeta Cheese
    • 1 can(s) Rotel tomatoes or tomatoes with green chilies

Place chicken and celery pieces into large deep pot. Cover well with water, salt and pepper; stew until chicken is tender. Remove chicken; save broth. When chicken cools, debone into bite size pieces. Add remaining** ingredients to broth saving half of the cheese to top with. Cook until spaghetti...

View full recipe at


Best Wine Deals

See More Deals

Snooth Media Network