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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe when trying to find something to do with some chicken breasts that I bought at a great price. I adjusted a bit and it will now be a favorite at my house. I used low fat soups & skim milk. Ingredients:
10 ounces spaghetti |
3 cups cheddar cheese, grated |
1 1/2 cups onions, finely chopped |
1/2 cup red pepper, finely chopped |
10 1/2 ounces low-fat cream of mushroom soup |
10 1/2 ounces low-fat cream of chicken soup |
1 1/4 cups skim milk |
3 cups cooked chicken, diced |
salt & pepper |
Directions:
1. Cook spaghetti as directed until al dente; drain.
2. Sauté onions in pam.
3. Mix onions, peppers, soups, and milk together.
4. Pour soup mixture over spaghetti and chicken in a large bowl.
5. To eat now: Pour in casserole dish and bake uncovered in a preheated 350* oven for about 30-40 minutes.
6. For OAMC Put mixture in containers and freeze.
7. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes.
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