Tuesday, September 8, 2009
Tasty Tuesday - Chicken Tetrazzini
I recently made this delicious casserole for a pot luck because it looked pretty easy to make and I think that it is now one of my favorites! For the pot luck, I doubled the recipe and put it in a 9x13 pan instead and also left out the pimentos because I didn't have any. It still worked out great!
2 cups uncooked spaghetti (broken into 2-inch pieces)
1 teaspoon chicken bouillon granules
3/4 cup boiling water
(Or you can use 1 cup chicken broth and omit the bouillon and boiling water)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked chicken
1 small onion, finely chopped
2 tablespoons diced pimientos, drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Directions: Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the chicken, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Hope you enjoy it as much as I do!