Prep 1 hr
Cook 30 mins
I was given this recipe over 12 years ago and it's been a perennial favorite ever since. Especially right after Thanksgiving, when we're trying to eat up all those turkey leftovers.
- 1 whole broiler-fryer chicken (or use leftover turkey or chicken, cut into pieces)
- 1 lb spaghetti
- 2 tablespoons butter or 2 tablespoons margarine
- 1 green pepper, chopped
- 1 (3 1/2 ounce) can sliced mushrooms, drained
- 4 cups cheddar cheese, shredded
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can Rotel tomatoes & chilies
- 1 (4 ounce) jar pimentos (optional)
- grated parmesan cheese
- Boil chicken until tender, cool, debone, and cut into pieces. Set aside. Reserve broth.
- Cook spaghetti in broth until tender; drain. (NOTE: If you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. The broth adds a lot of flavor, but it's optional. If you don't have it, just cook the spaghetti in salted water.).
- Place drained spaghetti in a very large bowl. Add cooked chicken.
- In a skillet saute the pepper in butter. Add mushrooms and saute a few minutes more. Add to spaghetti along with remaining ingredients except the parmesan. Mix it well.
- Put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. Don't worry, it freezes well and the leftovers taste even better the next day).
- At this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
- When you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
- REMEMBER: Don't add parmesan until baking time if you're freezing casseroles.
Chicken tetrazzini with a zing! I just used some cooked boneless skinless chicken breast. I boiled my spaghetti with a chicken bouillon cube. I did not have a jar of pimientos on hand, so I made it without it, and I don't think it mattered. A really good recipe.