Chicken Tetrazzini OAMC

I found this recipe when trying to find something to do with some chicken breasts that I bought at a great price. I adjusted a bit and it will now be a favorite at my house. I used low fat soups & skim milk.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 10  ounces spaghetti
• 3  cups cheddar cheese, grated
• 1 1⁄2 cups onions, finely chopped
• 1⁄2 cup  red pepper, finely chopped
• 10 1⁄2 ounces  low-fat cream of mushroom soup
• 10 1⁄2 ounces  low-fat cream of chicken soup
• 1 1⁄4 cups skim milk
• 3  cups  cooked chicken, diced
•  salt & pepper

Directions

1. Cook spaghetti as directed until al dente; drain.
2. Sauté onions in pam.
3. Mix onions, peppers, soups, and milk together.
4. Pour soup mixture over spaghetti and chicken in a large bowl.
5. To eat now: Pour in casserole dish and bake uncovered in a preheated 350* oven for about 30-40 minutes.
6. For OAMC Put mixture in containers and freeze.
7. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes.