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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini is from Nitchman Family Cookbook, 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 # spaghetti or angel hair pasta (GF: spaghetti squash, cooked and shredded, spiralized veggies or soy pasta)
1 1/4 finely chopped onion
3 T margarine
5d 1/2 c cooked diced checken
4 c grated Cheddar
2 cans cream of mushroom soup
1 soup can milk (rinse cans)
Salt and pepper to taste
1 c chopped bell pepper (raw)

Directions:
Directions:
Break spaghetti in half, cook until al dente, drain, rinse to cool. Sauté onions in margarine (or put in microwave and cook till soft). Thoroughly mix onions and remaining ingredients in a large bowl, adding spaghetti last. Divide into 2 half-gallon containers and freeze.
Thaw, place in casserole and cook at 350º F in 13 x 9 in pan (or similar size) until bubbly, about 30-40 minutes. 12 servings per whole recipe (6 per container frozen). You can double or triple the recipe but will need a REALLY big bowl for that, also, can freeze all but the spaghetti and cook that the day of the meal, add it to the saucy mixture and bake. Can freeze in a half-gallon milk carton to reduce, reuse and and recycle--also saves freezer space because of rectilinear shape.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
hours with chicken cooking, good for multiple uses of chicken
Personal Notes:
Personal Notes:
from 'Once a Month Cookbook"

 

 

 

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