Chicken Tetrazzini

By Susan52

Ingredients

• 8 oz spaghetti noodles
• 3 Tbsp butter
• 1 cup chopped bell pepper (mix of red and yellow)
• 3 cups cooked chicken chunks
• 2 cups grated Monterey Jack cheese
• 1 cream of chicken and mushroom soup
• 2/3 soup can of milk
• Salt and pepper to taste
• Garlic powder
• Dried basil
• Italian seasoning
• Oregano
• Paprika to garnish
• Sliced almonds

Details

Preparation time 40mins

Preparation

Step 1

Chop the chicken into 1” pieces.

Season chicken liberally with salt, pepper, basil, Italian seasoning and oregano.

Sauté onions and peppers in butter.

Add the chicken when the vegetables are about half done.

Cook over medium until chicken is cooked through. Don’t overcook the chicken. Remove from heat.

Put a large pot of water on to boil. Add the spaghetti noodles when water is fully boiling and chicken is about half done. Cook about 9 minutes according to package directions.
Drain cooked pasta. Return to pot.

Add soup mix, milk, and cooked chicken to pasta. Thoroughly mix and adjust seasoning.

Note: This needs lots of seasoning or else it will be bland. I would ideally like to add Tony’s Creole seasoning, but that would be a little bit too spicy for young palates.

Add to casserole dish that is sprayed with nonstick cooking spray.
Add cheese liberally to the top. The cheese could be added into the mix as well. I just have one that doesn’t really prefer the cheese, so I only put it on top.

Top with sliced almonds and a sprinkling of paprika.
Bake uncovered at 350 degrees x 25 min.