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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking Ingredients:
8 ounces spaghetti |
1 1/4 cups finely chopped onions |
3 tablespoons margarine |
1 cup green bell pepper, chopped |
4 cups monterey jack cheese, grated |
2 (10 3/4 ounce) cans cream of mushroom soup |
10 3/4 ounces soup can milk |
salt and pepper |
5 1/2 cups diced chicken, cooked |
Directions:
1. Break spaghetti in half and cook as directed on package until al dente; drain.
2. Sauté onions in margarine until transparent, about 10 minutes.
3. Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
4. Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
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