Chicken Tetrazzini

Submitted by CatRep2

"My family loves the recipe. We usually serve it when "the crowd" is here. Everyone asks for seconds. They don't leave much for leftovers."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 cups broken uncooked spaghetti (2 inch pieces)
• 1 chicken bouillon cube
• 3⁄4 cup boiling water
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1⁄8 teaspoon celery salt
• 1⁄8 teaspoon pepper
• 1 1⁄2 cups cubed cooked chicken
• 1 small onion, finely chopped
• 2 tablespoons diced pimentos, drained
• 1 1⁄2 cups shredded cheddar cheese, divided (6 ounces)

directions

1. Cook the spaghetti according to the package instructions.
2. Dissolve the bouillon in a bowl of water.
3. Add soup, celery salt, and pepper.
4. Drain spaghetti; add soup to mixture.
5. Stir in chicken, onion, pimentos and 1/2 cup of cheese.
6. Transfer to a greased 8 inch square baking dish.
7. Top with the remaining cheese.
8. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

Reviews

[Catnip46]

Easy to make. I left out the pimentos and used some fresh mushrooms I needed to use up. <br/>Even though there was very little celery salt I still felt it was too much for me. Next time I will omit. This is the type casserole that gets better tasting the next day so I can hardly wait for the left overs tomorrow. Made for Pick A Chef.

 

[AmyMCGS]

A good, comfort food kind of casserole. I served this with peas and dinner rolls. I added mushrooms, left out the pimentos, and used a little more cheese than called for because we love cheese. This one's a keeper- thanks for sharing!