Chicken Tetrazzini
2 cups spaghetti, broken into 2" pieces
1 chicken bouillion cube
1 can cream of mushroom soup
1 1/2 cups cooked, cubed chicken
pinch each of pepper and celery salt
1 small onion, finely chopped
1 1/2 cups grated cheddar or Colby/Mont Jack cheese
Cook spaghetti. Meanwhile, dissolve bouillion cube in 3/4 cup of water. Add soup, turkey, pepper, celery salt, onion & half of the cheese. Drain the spaghetti and add the soup mixture. Transfer to a 2 qt baking dish. Top with remaining cheeese. Bake at 350 degrees for 30-40 minutes or until heated through. Serves 6.
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