Chicken Tetrazzini
Beth Laber
ingredients
- 2 whole chickens cooked and cut up into small pieces
- 2 lbs spaghetti
- .5 c chopped onion
- 1 clove garlic
- 2 Tbsp margarine
- 5 cans Cream of Chicken Soup
- 1 qt or 1 lb shredded cheddar cheese (reserve 1/3 of the cheese to put on top)
- 4 oz can mushroom pieces
- .25 c parsley flakes
- Parmesan Cheese
- Dash of Paprika
- Broth from cooked chicken
directions
- 1
Cook spaghetti till done but not gooey, mix with 1 stick of margarine and set aside. Cook onions & garlic in 2 Tbsp of margarine until tender. Then add Cream of Chicken Soup and stir until smooth. Then add cheddar cheese and cook over low heat, stirring constantly until melted. Then add chicken, mushrooms and parsley. Just cook until blended well. Pour mixture over spaghetti and mix well. Then put into casserole and sprinkle tops with remaining cheddar cheese, Parmesan cheese and paprika. Cover and bake at 350˚ for 30 minutes, then uncover and cook 15-20 minutes longer.
- 2
If the casserole looks dry after you uncover it, pour some of the chicken broth in and it will be moist.
Source: Mrs. Klare
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