Chicken Tetrazinni
- 2 c. cooked chicken
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- 2 cups grated cheddar cheese
- 1/4 finely diced green pepper
- 1/2 finely diced onion
- 1, 4 oz. jar diced pimentos, drained~optional
- 3 cups dry spaghetti, broken
- 2 cups chicken broth
- Salt & Pepper to taste
- 1 cup, or more grated cheddar cheese for topping
Boil your chicken. Remove from pot. Dip out 2 c. of chicken water. Boil your spaghetti in your chicken water. Do not over cook, you will be baking this. Combine with rest of ingredients. Now stir in a bit of the reserved chicken water to make the mixture stirable, but not soupy. Put in a 9×13 pan and top with last cup of cheese….you can always use more….I do. Bake for 30 minutes at 350º.
I got this recipe from another blog, and modified it some.
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Hi there!
This morning I was looking for a recipe for chicken tetrazzini and couldn’t find one that seemed do-able to me… then I popped over here from PH and here it is! Thank you for posting this!
One question though… for the pepper and onion, is it 1/2 and 1/4 of a cup or of the whole onion and pepper?
Thank you!
joanna
(piney_mama)
Yes, it is.
1/2 cup of onion……you can always add more
1/4 c. of gr. pepper….you can always add more
I’m looking for freeze-able recipes for my semi-monthly cooking party “Kiki’s Kitchen.” I have friends come over and we all cook together, each leaving with 6 dishes for the freezer. I think we’ll have to try this one! (btw, did you know it’s almost identical to PW’s “Chicken Spaghetti?” I like the name of yours better!)