Chicken Tetrazinni
for a Crowd
Submitted by:
Lois
Shaw |
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" If
this is too much, make 2 casseroles; eat one, freeze the other.
You can also use turkey breast meat. Avanti! "
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| Ingredients |
| 1 pound spaghetti,
broken into pieces |
| 3 (10.75 ounce) cans condensed
cream of mushroom soup |
| 12 ounces shredded
Cheddar cheese |
| 6 cups shredded boiled
chicken breast meat |
| 1 pound sautéed
mushrooms |
| 1 (4 ounce) jar sliced
pimento peppers, drained |
| 2 cups reserved
chicken broth |
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| Directions |
| 1 |
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Preheat oven to 350 degrees F (175 degrees
C). Bring a large pot of salted water to a boil. Add uncooked
spaghetti (broken into thirds) to the pot and cook for 8 to 10
minutes or until al dente. Drain and set aside.
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| 2 |
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In a large saucepan, heat soup over low heat.
Add shredded cheese (reserve some for topping) and stir together.
Then add the cooked shredded chicken, mushrooms, pimento peppers
and cooked spaghetti and stir all together. Add enough of the
reserved broth to make it 'sloppy' and mix all together.
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Pour mixture into a 9x13 inch baking dish.
Sprinkle reserved shredded cheese on top and bake in the preheated
oven for 25 to 35 minutes or until bubbly.
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| Makes
20 servings
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Nutrition at a glance
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Calories |
288 |
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Protein |
21g |
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Total
Fat |
13g |
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Sodium |
528mg |
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Cholesterol |
50mg |
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Carbohydrates |
22g |
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Fiber |
1g |
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