Thursday, April 15, 2010

Chicken Tetrazzini

12-16 oz. dry spaghetti
3 cups grated cheese - Jack or Cheddar
3 Tbsp butter
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3-4 cups cooked diced chicken
1/4-1/2 tsp pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in butter. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.

To serve: Thaw tetrazzini and put in a 9X13 baking dish. Bake uncovered in a preheated 350 oven until bubbly, about 30-40 minutes.

1 comment:

Rachel Rowell said...

Note to myself: Makes 2 meals worth for my family.