Sarah’s Chicken Tetrazzini

This recipe is from my cousin, Sarah.  It’s quick and who doesn’t love Chicken Tetrazzini?

Sarah’s Chicken Tetrazzini:

6oz Cooked Spaghetti

3/4 lb Thinly Sliced Chicken (or Turkey and I have used a rotisseri chicken in a pinch)

1 TS Salt

2 TB Melted Butter

2 TB Parmesan Cheese

Sauted Mushrooms (optional)

Garlic Salt To Taste

Sauce:

1/4 C Butter

1/3 C Flour

1 C Chicken Stock

2 C Milk Or Cream

1 1/2 TS Salt Parmesan Cheese

~Melt 1/4 c butter in saucepan (I use a LARGE high sided frying pan/saute pan) and make a roux by blending in flour slowly. Stir in stock and milk until smooth and thick. Season with salt and simmer for a few minutes. Set aside. Cook spaghetti and drain, mix w/ salt, 2 TB butter and 2 TB parmesan cheese Spread spaghetti in large, shallow casserole dish. Dribble 1 cup of the sauce over. Arrange sliced meat on top and dribble w/ more sauce. Cover w/ shrooms if you’d like and then sprinkle w/ garlic salt. Pour on leftover sauce, and sprinkle 1/4 cup parmesan. Bake at 350 for 30 minutes or until bubbly. Broil last few minutes for a slightly browned top.

Hot Chicken Salad

Another great recipe from my sweet friend, Ann Cannon!

Ann’s Hot Chicken Salad:

2 C Diced Chicken

3/4 C Mayo

1 Can Cream of Chicken Soup

1 C Diced Celery

1 TS Lemon Juice

2 TS Grated Onion

1 Boiled Egg

1/2 C Sliced/Slivered Almonds, Toasted

Chinese Noodles

Small Jar Pimentos

~Heat oven to 350 degrees and mix all ingredients except noodles. Cook until bubbly around edges about 30 minutes. Top with noodles cook 10 minutes more.

Miss Ann’s Somemore Casserole

Another recipe from my dear friend, Ann Cannon.  This is adapted from her dearly loved mother.

Ann’s Somemore (From Nana):

2 LB Ground Beef

1 Green Pepper, Chopped

1 Onion, Chopped

1 PKG (8 Ounces) Egg Noodles

1 LB Cheddar Cheese,Grated

1 Can Tomato Soup

1 Large Can Chopped Tomatoes

1 Can Cream Style Corn

~Saute ground beef, green pepper, and onion. Add tomato soup, tomatoes, and half cooked noodles. Simmer 30 minutes, add corn and cook 20 minutes more. Put into casserole dish and cook in oven until bubbly, then add cheese and cook until melted. Serve with a salad and buttered Pepperidge Farm 7 Grain Rolls, or French log, buttered, but not sourdough.