LUBY'S CHICKEN TETRAZZINI

By mamawoolie

Ingredients

• 12 OZ SPAGHETTI
• 1 1/2 TSP OIL
• 1/2 TSP SALT
• 1 1/2 TBL BUTTER
• 1/4 CUP CHOPPED ONION
• 1 CLOVE GARLIC, MINCED
• 2 CANS CREAM OF MUSHROOM SOUP
• 1 CUP CHICKEN BROTH
• 1 TSP SALT
• 3 CUPS SHREDDED AMERICAN CHEESE
• 4 CUPS DICED COOKED CHICKEN
• 2 TSP CHOPPED PARSLEY
• 2 TBL DICED PIMENTO

Preparation

Step 1

COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS, ADDING OIL AND SALT. DRAIN
IN LARGE DUTCH OVEN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION AND GARLC. COOK, STIRRING FOR 2 MINUTES. ADD SOUP, BROTH, SAlT AND 1/1/2 CUPS OF CHEESE. COOK AND STIR UNTIL SMOOTH AND MELTED. ADD SPAGHETTI, CHICKEN, MIXING WELL. TRANSFER TO A 2 QUART BAKING DISH. COVER WITH FOIL AND BAKE FOR 30 MINUTES.

REMOVE FOIL AND SPRINKLE WITH REST OF CHEESE. BAKE UNTIL CHEESE MELTS, THEN SPRINKLE WITH PARSLEY AND PIMENTO.