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Chicken Tetrazzini

Chicken Tetrazzini
This comforting casserole is made with leftover cooked chicken and canned soup. It's so easy to assemble. Once you pop the dish in the oven, you'll have some time to take care of other things.—Martha Sue Stroud, Clarksville, Texas
10-12 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1 package (16 ounces) uncooked spaghetti
  • 2 tablespoons butter
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 cups cubed cooked chicken
  • 2 cans (4 ounces each) mushrooms, drained
  • 1 jar (2 ounces) diced pimiento, drained
  • 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
  • 2 cups milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese

Directions

  • Cook spaghetti according to package directions. Meanwhile, melt
  • butter in a large Dutch oven; saute green pepper and onion until
  • peppers are crisp-tender. Stir in the chicken, mushrooms, pimiento,
  • soup, milk, garlic powder and salt. Drain spaghetti and add to
  • mixture; toss. Pour into a greased 13-in. x 9-in. baking dish. Cover
  • and bake at 350° for 50-60 minutes or until hot and bubbly.
  • Uncover; sprinkle with cheese; bake 10 minutes longer or until the
  • cheese is melted. Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 cup) equals 292 calories,
© Taste of Home 2013

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Chicken Tetrazzini (continued)

Nutrition Facts: 10 g fat (5 g saturated fat), 42 mg cholesterol, 431 mg sodium, 35 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013