Categories: Chicken

Ingredients

• 11/4 cups spaghetti (I used Ronzoni, half of a one-pound package)
• 11/2 to 2 cups cooked chicken, cut up in cubes
• 1/4 cup diced, canned pimento
• 1/4 of a green bell pepper, diced
• 1 small onion, diced
• Dash of sherry (optional)
• 1 can condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 to 3 cups grated cheddar cheese
• 1 clove garlic finely minced (optional)
• 1 small can sliced black olives, drained (optional)
• 1 small can Ortega diced green chilies, drained (optional)
• “Slap Ya Mama” hot sauce
• 4 slices bacon crumbled (optional)
• 1 cup Panko (optional)

Directions

1. Preheat oven to 350 degrees F., rack in the middle position.

2. Break the spaghetti into pieces approximately 4 inches long .

3. Cook the spaghetti in boiling, salted water, according to the package directions. (Mine cooked for 10 minutes.)

4. Drain it and rinse it.

5. Place the cooked spaghetti, cubed chicken, pimento, green pepper, and onion in a large bowl.

6. At this point, add any optional ingredients you decided to add.

7. Pour the sherry (if you decided to use it), the condensed soup, and the chicken broth over the top.

8. Sprinkle on the salt and the pepper and stir them in.

9. Add HALF of the grated cheese, and lightly toss everything together with a fork.

10. Spray a 1 and ½ quart casserole dish with Pam or another nonstick cooking spray.

11. Set it on a drip pan, just in case.

12. Transfer the contents of your mixing bowl to the casserole dish.

13. Sprinkle the remaining shredded cheese on top.

14. Bake the Chicken Tetrazzini Hotdish at 350 degrees F., for 45 minutes.

Email to a friend | Print this recipe | Back