QUICK CHICKEN TETRAZZINI

Quick Chicken Tetrazzini image

Our son, Newley, and our daughter, Kasee, both were married within a month and a half. We served this delicious and comforting casserole to their guests. It's a recipe my mother-in-law relied on for 25 years.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 20-24 servings.

Number Of Ingredients 16

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Ingredients

1 large green pepper, chopped
1 medium onion, chopped
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
10 slices process sharp cheddar cheese, cubed
10 slices process American cheese, cubed
5 cups cubed cooked chicken
1 package (16 ounces) frozen peas
1 jar (4 ounces) diced pimientos, drained
1 package (1 pound) spaghetti, cooked, rinsed and drained
1/4 cup slivered almonds, optional
1/4 cup minced fresh parsley

Steps:

In a Dutch oven, saute green pepper and onion in butter until crisp-tender. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the soup, cheeses and chicken; cook and stir until cheese is melted. Stir in the peas, pimientos and spaghetti. , Transfer to two greased 13-in. x 9-in. baking dishes. Top with almonds if desired. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Garnish with parsley.

Nutrition Facts : Calories 240 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.