Chicken Tetrazzini

16 oz. spaghetti
½ stick butter
1 onion, chopped
1 c. green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 c. grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 c. milk
salt and pepper to taste
Break spaghetti in half and cook as directed on package; drain. Using 8” Saute Pan, cook onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.
*Pampered Chef



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