CHICKEN TETRAZZINI

Chicken Tetrazzini image

Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad.

Provided by ebbtide

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, cut into bite-size pieces
2 cups chicken broth
1/4 lb spaghetti
1/4 cup margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sharp cheddar cheese, grated

Steps:

Cook spaghetti in chicken broth. Do not drain.
Saute veggies in margarine.
Mix spaghetti, veggies, chicken and undiluted soup.
Pour ingredients into a casserole dish.
Cover with shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until bubbly.
Enjoy!

Nutrition Facts : Calories 534.3, Fat 30.9, SaturatedFat 10.5, Cholesterol 82.2, Sodium 1235.5, Carbohydrate 30.5, Fiber 1.7, Sugar 3.6, Protein 32.4

*** Explore more Chicken Tetrazzini Recipes »

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