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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Used a standard tetrazzini recipe found in a book and modified it for a special occasion. Ingredients:
6 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon garlic powder |
1/2 cup margarine |
3/4 teaspoon black pepper |
1 1/2 cups aged cheddar cheese, grated |
2 cups milk |
1 (4 ounce) can cream of mushroom soup |
1 cup chopped fresh mushrooms |
1 (4 ounce) jar chopped pimiento, drained |
6 -8 ounces spaghetti or 6 -8 ounces penne pasta, pre-cooked |
3/4 cup chopped green pepper |
4 cups boneless cooked chicken breasts, cut into cubes |
Directions:
1. 1. In a medium saucepan, melt margarine and add the flour, stir regularly to prevent lumps. Cooking over medium heat, add milk gradually and stir until it thickens.
2. 2. Add 1 Cup cheese, stirring until melted and well blended. Add the remaining ingredients immediately after.
3. 3. Stir gently until all the ingredients are combined and then pour into large (9x13) baking dish.
4. 4. Top with remaining cheddar cheese, and bake at 350 degrees for 40 minutes.
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