Chicken Tetrazzini

Yummy and easy dish to make! The best part is that this recipe makes 2 dishes - you can keep a dish for yourself and share another with a friend😊 (or freeze the second for your future self!)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook spaghetti until tender. Drain, rinse in hot water. Split evenly into two buttered 9x13 pans.

Step 2

Sauté then drain mushrooms (saving liquid if there’s any). Split mushrooms evenly into each pan.

Step 3

Melt butter in large/ deep saucepan. Sauté onions. Add in seasonings (including mushroom liquid if any was saved).

Step 4

Blend in soup, stir until smooth. Gradually add milk, stirring constantly until sauce is smooth and thickened.

Step 5

In two 9x 13 buttered casseroles - mix spaghetti, mushrooms, pimientos and chicken. Pour sauce over and mix well. Top with cheeses.

Step 6

Bake at 350° until bubbly and brown on top, 30 to 45 minutes. Freezes well (before or after baking but recommend freezing before)

Step 7

2 cups cream sauce can be substituted for chicken soup