top of page

Chicken Tetrazzini

(by Niya Nolting)


1/2 c. celery, chopped

1/2 c. onion, chopped

1 lb. chicken, cut into pieces

1 lb. spaghetti

2 cans (10 1/2 oz. each) condensed cream of mushroom soup

8 oz. can button mushrooms

1/3 c. parsley, chopped

1/3 c. sherry

8 oz. cheddar cheese, grated


Bring 4 quarts of water to boil with celery, onion, and chicken.

Lower heat and cook for 30 minutes, then strain, reserving water.

Remove skin and bones from chicken, shred the meat, and set aside.

In same pot of water, cook spaghetti to half the time on package directions, then let it sit in the pot to absorb water.

Heat mushroom soup with mushrooms, parsley, and sherry.

Toss with spaghetti and shredded chicken.

Top with grated cheddar cheese.


(Read Relinquish, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page