Monday, June 17, 2013

Chicken Tetrazzini

from Once A Month Cooking
This is from one of my favorite cookbooks!  All the recipes are created to prepare ahead and freeze. It is by the same authors as Don't Panic, Dinner's in the Freezer. 

8 oz. spaghetti noodles
1 1/4 cup finely chopped onion
3 T butter
1 cup chopped green bell pepper
5 1/2 cups cooked, diced chicken
4 cups grated Monterrey Jack cheese
2 10 3/4 oz. cans cream of mushroom soup
Salt and Pepper to taste

Break spaghetti in half and cook as directed on package until al dente; drain.  Saute onions in butter. Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl.  (Mixture may be frozen at this point. Thaw before using.)

Put in a baking dish and bake uncovered in preheated 350 degree oven until bubbly--about 30 - 40 minutes.  Makes 12 servings.

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