Post by wse1 on May 23, 2007 22:41:03 GMT -5
Chicken Spaghetti (tetrazzini)
3 lb pre-cooked chicken, deboned
1 green pepper, chopped
1 cup celery, chopped
1 large onion, chopped
½ lb mushrooms, quartered
1 4 oz bottle diced pimentos
1 can cream of mushroom soup
½ can milk
1 can tomatoes and green chilies
1 lb Velveeta cheese, chunked
Salt, pepper and garlic salt to taste
1 16 oz GRANDMA’S Noodles or 2 11 oz Linguini Noodles
Sautee peppers, celery, onion and mushrooms
Add pimiento, soup, milk, tomatoes and cheese and
continue to heat until cheese is melted.
Add chicken and pour over prepared noodles in large casserole dish, mix gently. Top with parmesan cheese and bake at 325 degrees for 30 minutes. Remove from oven and let rest 10 to 15 minutes and ENJOY!
3 lb pre-cooked chicken, deboned
1 green pepper, chopped
1 cup celery, chopped
1 large onion, chopped
½ lb mushrooms, quartered
1 4 oz bottle diced pimentos
1 can cream of mushroom soup
½ can milk
1 can tomatoes and green chilies
1 lb Velveeta cheese, chunked
Salt, pepper and garlic salt to taste
1 16 oz GRANDMA’S Noodles or 2 11 oz Linguini Noodles
Sautee peppers, celery, onion and mushrooms
Add pimiento, soup, milk, tomatoes and cheese and
continue to heat until cheese is melted.
Add chicken and pour over prepared noodles in large casserole dish, mix gently. Top with parmesan cheese and bake at 325 degrees for 30 minutes. Remove from oven and let rest 10 to 15 minutes and ENJOY!
