Chicken and Bacon Tetrazzini


  • 6 pounds stewing chicken
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 pound spaghetti
  • 3 slices bacon, shredded
  • 1 large sweet onion, chopped
  • 4-oz can or jar roasted peppers, chopped
  • 1 pound grated cheese
  • 1 8-oz can mushrooms
  • 1 large green pepper, chopped
  1. Cut chicken into pieces, cover with water. Add salt and pepper and cook slowly 3 hours, or until meat loosens from bone.
  2. Remove meat from bone and cut into small pieces.
  3. Cook spaghetti in boiling chicken broth until tender and drain.
  4. Brown bacon in large pot, add onion brown lightly. Add roasted peppers, green pepper, cheese and mushrooms and mix thoroughly heated.
  5. Add chicken and spaghetti and keep over low flame until thoroughly heated.


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