Chicken Tetrazzini42 oz. Canned cream of chicken or mushroom soup2 T lemon juice 1/2 cup diced green pepper 4 cups dry spaghetti, broken into 1" pieces 4 cups cooked diced chicken 8 oz. mushrooms 1 cup parmesan cheese, grated 1/4 tsp salt & pepper (optional) 1. Combine soup & lemon juice. Saute green pepper, and add to sauce. Break spaghetti into 1" pieces, and boil in salted water ½ the recommended time. Drain spaghetti. Mix spaghetti, chicken, & mushrooms into sauce.
To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze. To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 1/2 hours at 350. |