Chicken Tetrazzini Hotdish

By MarieR

Just add a green salad and crusty bread for a complete meal.
(Joanne Fluke's 2013 Red Velvet Cupcake Murder, page 72.

Ingredients

• 2 cups cooked, diced chicken
• 8 ounces spaghetti, cooked and drained
• 1/4 cup diced, canned pimento (1 small jar)
• 1/4 green bell pepper, diced
• 1 small onion, diced
• 1/4 cup dry sherry (optional)
• 1 can condensed cream of mushroom soup
• 1/2 cup chicken broth (1 bouillon cube in half-cup water)
• 1/2 teaspoon salt (garlic salt is best)
• 1/8 teaspoon black pepper
• 2-3 cups grated cheddar cheese
• 1 clove garlic thinly minced (optional)
• 1 small can sliced black olives, drained(optional)
• 1 small can Ortega diced green chilies,drained (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 65mins
Adapted from southernfood.about.com

Preparation

Step 1

Heat the oven to 350°. Spry with Pam a 1 1/2-quart baking dish.

Break spaghetti into about 4-inch pieces and cook noodles according to package directions (about 10-minutes.
Place the cooked spaghetti, cubed chicken, pimento, green pepper, and onion in a large bowl. Add any optional ingredients now.
Pour the sherry, condensed mushroom soup and chicken broth over the top.
Sprinkle the salt and pepper in and stir them in.
Add half the cheddar cheese and lightly all together.
Spray the 1 1/2 quart casserole pan with Pam.
Set the casserole onto a pan just in case it drips over.
Transfer contents of bowl into casserole
Sprinkle the rest of the cheddar over the top.
Bake the Chicken Tetrazzini Hotdish at 350 F. for 45 minutes.
Serves 4.