Monday, September 14, 2009

Chicken Tetrazzini

from Nancie Habben

8 oz package spaghetti, cooked and drained
3 tablespoons butter
1 green bell pepper, chopped
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
2 cans cream of chicken soup
2 cans pimento, chopped
2 cups chicken
1 cup cheddar cheese, shredded
1 cup milk
1/2 cup almond slivers

Preheat oven to 350. In a medium saucepan, saute pepper, onions and mushrooms in butter. Add soup, milk and pimentos and cook until heated through. Remove from heat and add spagetti, chicken, cheese, and almonds. Transfer to a 2 1/2 quart casserole dish and bake uncovered for 35 minutes or until bubbling.

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