Easy Chicken Tetrazzini Recipe
Ingredients
| Chicken | 1 | |
| Spaghetti | 8 Ounce | |
| 1 can cream of mushroom soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Pimento | 2 Tablespoon, chopped | |
| Can | 1 Small | |
| 1/2 c. shredded | ||
| Cheddar cheese | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place chicken in large kettle; add about 2 quarts cold water.
Bring to a boil.
Reduce heat; simmer until chicken is tender.
Take chicken from broth, reserving broth.
Cut chicken from bones in small pieces.
Cook spaghetti in reserved broth until tender; drain well.
Blend soup and milk in saucepan; add chicken, pimento and mushrooms.
Heat through.
Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with salt and pepper.
Top with Parmesan cheese; cover.
Bake at 350 degrees for 30 to 35 minutes.
Bring to a boil.
Reduce heat; simmer until chicken is tender.
Take chicken from broth, reserving broth.
Cut chicken from bones in small pieces.
Cook spaghetti in reserved broth until tender; drain well.
Blend soup and milk in saucepan; add chicken, pimento and mushrooms.
Heat through.
Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with salt and pepper.
Top with Parmesan cheese; cover.
Bake at 350 degrees for 30 to 35 minutes.
Chef
