Favorite Foods of Fall week continues with...
"Chicken Tetrazini"
This baked dish is a classic and
always reminds me of my childhood
(Chicken Tetrazini was quite popular in the 1970's,
along with it's equally popular counterpart the dreaded
Tuna Casserole... which I hated!)
along with it's equally popular counterpart the dreaded
Tuna Casserole... which I hated!)
Here's a delicious & easy recipe from
Ingredients:
1 box spaghetti
1 1/2 cups cheddar cheese
1 1/2 cups monterrey jack cheese
1 1/2 cups onion
1 can cream of chicken soup
1 can cream of mushroom soup
10 ounces milk
1 small bag of sliced almonds
3 cups cooked chicken or turkey
1 box spaghetti
1 1/2 cups cheddar cheese
1 1/2 cups monterrey jack cheese
1 1/2 cups onion
1 can cream of chicken soup
1 can cream of mushroom soup
10 ounces milk
1 small bag of sliced almonds
3 cups cooked chicken or turkey
Directions:
Cook spaghetti until al dente. Saute onions. Mix all ingredients in a large bowl. Pour into a 9×13 pan and bake uncovered at 350 degrees for 30 minutes.
Cook spaghetti until al dente. Saute onions. Mix all ingredients in a large bowl. Pour into a 9×13 pan and bake uncovered at 350 degrees for 30 minutes.
Best of all, you can make ahead & freeze it!
To Freeze: Prepare up until baking. Cover well and freeze. To serve: Thaw and bake as directed.
Yummy!