Monday, December 3, 2007

Chicken Tetrazzini

This is roughly the recipe I used.

1 can Cream of Mushroom Soup (Reduced fat)
3/4 cup water (see directions)
1/2 cup grated cheese (cheddar, or I used the Mexican 4 cheese)
4-5 celery stalks, diced
1/4 cup chopped red pepper OR cup pimiento (optional)
4 cups cooked spaghetti
1 lb chicken breast


Boil chicken breast in water for 15-20 min. Pull out and set aside to chop. Using "broth", boil spaghetti noodles until done. Reserve 3/4 water for mix.

Mix soup, water, cheese, celery, pepper, chicken and spaghetti in saucepot. Heat through. (or place in 8x8 and bake 20 min at 350 until melted and hot.

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