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Easy Chicken Tetrazzini Recipe

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This recipe for Easy Chicken Tetrazzini is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 ounces) uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained (optional)
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
2 cups milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese
Directions:
Directions:
Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven; sauté green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms (optional), pimiento, soup, milk, 1 1/4 cheese, garlic powder, and salt. Drain spaghetti and add to mixture; toss. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until hot and bubbly. Uncover; sprinkle with remaining cheese; bake 10 minutes longer or until the cheese is melted.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
15 min. Bake: 1 hour

 

 

 

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