Wednesday, September 16, 2009

Chicken Tetrazinni

I'm trying to remember if I posted this recipe before, but I didn't feel like digging. I'm making this for dinner. It's easy and so yummy, so just in case, here it is again:

2 1/2 cups un-cooked broken spaghetti
1/2 stick butter
3 T onion, chopped
4 oz can mushrooms with liquid
1 can cream of mush soup
13oz can evaporated milk
1/4 tsp marjoram
1/2 tsp salt and celery salt
2 cups cooked chicken (canned works well, or rotissere chicken)
1/2 cup cheddar cheese (I use More)
Parmesan cheese to top the dish

Cook spaghetti until tender, drain and rinse.In skillet, melt butter saute onion and mushrooms. Add soup, milk, seasonings, chicken and cheese. Put spaghetti in 9X13 buttered casserole. Pour sauce over top and sprinkle with parmesan cheese. Bake 30 minutes at 325 degrees.


Anonymous said...

THis sounds great! Can't wait to try it!


MindiJo said...

I was going to check on the discussion/debate on FB over health care. I saw this instead. Then I thought, "Yeah, I'd rather talk about food." Made me smile.

Leanne said...

Hehe. It's an art, mindi. The proper mix of controversy and good eats. It just might be my gift. ;) Thanks for your input both places!

Becca said...

I don't remember if we've ever met but I do know your sister Amy and you are cousins with my husband so that makes us somehow related. :) Anyway, I made this recipe out of the T family cookbook on Monday and everyone exclaimed about how good it 6 year old said he wanted to bring leftovers in his lunch (he'd already had 3 helpings for supper). Even my baby ate some. So, to make a long comment short - Thanks for sharing an awesome recipe! I don't make it on your blog often but I have popped in once or twice. :)