Cheesy Chicken Tetrazzini 1 cup water ¼ tsp salt 1/8 tsp pepper 4 boneless chicken breast halves 6 cups water ½ tsp salt 1 T oil 1 (7-oz) package spaghetti 1 medium-size green pepper, chopped ¼ cup butter, melted 2 ½ T flour 1 ¼ cups milk 1 (10 ¾ oz) can cream of mushroom soup, undiluted 1 (4-oz) can sliced mushrooms, drained 1 (2-oz) jar diced pimiento 1/8 tsp garlic powder ½ cup grated Parmesan cheese 3 cups shredded Cheddar, cheese, divided Combine first 3 ingredients in a saucepan; bring to a boil. Cut chicken into ½-inch cubes. Add chicken; cover, reduce heat, and simmer 10 minutes or until done. Drain chicken. Combine 6 cups water and next 2 ingredients in a Dutch oven; bring to a boil. Add spaghetti, and cook 10 minutes or until almost tender. Drain well, and set aside. Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well. Stir in milk, next 5 ingredients and 2 cups cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken. Spread half of spaghetti in a greased 13 x 9 inch baking dish; spread half of chicken mixture evenly over spaghetti. Repeat layers. Bake at 350° for 15 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Yield: 6-8 servings. |
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