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Easy Chicken Tetrazzini

TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD: 8 servings.
This easy chicken tetrazzini is made with leftover cooked chicken and canned soup. It's the perfect recipe for busy weeknights because it's so easy to assemble. Once you pop the dish in the oven, you'll have time to take care of other things on your to-do list. —Martha Sue Stroud, Clarksville, Texas

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 2% milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 to 1-1/2 cups shredded cheddar cheese

Directions

  • 1. Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat.
  • 2. Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.

Nutrition Facts

1-1/4 cups: 438 calories, 14g fat (6g saturated fat), 59mg cholesterol, 686mg sodium, 52g carbohydrate (6g sugars, 3g fiber), 24g protein.

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