Chicken Tetrazzini

By Dianne_H

Ingredients

• 1/2 500 g pkg spaghetti, broken in 5 cm pieces
• 284 mL can sliced mushrooms or 250 ml fresh
• 1 medium onion, chopped
• 1 green pepper, julienned (optional)
• 1 red pepper, julienned (optional)
• 1 clove garlic, crushed
• 50 mL butter
• 2 mL celery salt
• 1 mL nutmeg
• 2 mL marjoram
• Dash cayenne pepper
• 425 mL evaproated milk
• 284 mL cream of chicken or mushroom soup
• 500 mL cubed cooked chicken
• 50 mL grated Parmesan cheese
• 125 mL grated sharp Cheddar cheese

Preparation

Step 1

Cook spaghetti until tender. Drain. Rinse with hot water. Drain mushrooms, saving liquid. Melt butter in saucepan. Sautee onion and peppers. Add seasonings and mushroom liquid. Blend in soup; stir until smooth. Gradually add milk, stirring constantly until smooth and thickened. In a buttered 2 L casserole, mix spaghetti, sauteed vegetables and chicken. Pour sauce over and mix well. Top with cheeses. Bake in moderate oven at 350 degrees for about 30 minutes, or until lightly browned on top.