Chicken (Or Turkey) Tetrazzini |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I was given this recipe over 12 years ago and it's been a perennial favorite ever since. Especially right after Thanksgiving, when we're trying to eat up all those turkey leftovers. Ingredients:
1 whole broiler-fryer chicken (or use leftover turkey or chicken, cut into pieces) |
1 lb spaghetti |
2 tablespoons butter or 2 tablespoons margarine |
1 green pepper, chopped |
1 (3 1/2 ounce) can sliced mushrooms, drained |
4 cups cheddar cheese, shredded |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can rotel tomatoes & chilies |
1 (4 ounce) jar pimentos (optional) |
grated parmesan cheese |
Directions:
1. Boil chicken until tender, cool, debone, and cut into pieces. Set aside. Reserve broth.
2. Cook spaghetti in broth until tender; drain. (NOTE: If you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. The broth adds a lot of flavor, but it's optional. If you don't have it, just cook the spaghetti in salted water.).
3. Place drained spaghetti in a very large bowl. Add cooked chicken.
4. In a skillet saute the pepper in butter. Add mushrooms and saute a few minutes more. Add to spaghetti along with remaining ingredients except the parmesan. Mix it well.
5. Put in a greased 9 x 13 casserole dish, and what's left in a second smaller greased casserole (this makes a lot. Don't worry, it freezes well and the leftovers taste even better the next day).
6. At this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
7. When you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
8. REMEMBER: Don't add parmesan until baking time if you're freezing casseroles.
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