CHICKEN TETTRAZINI
This is a wonderful casserole. It also is easy to prepare for large groups. I've used the recipe to feed 100 people (multiply ingredients by 10). This recipe makes about 10 very, very generous servings. Serve with tossed green salad, garlic bread, and light dessert.
INGREDIENTS
1 chicken, boiled, deboned
1 package spaghetti (12 oz.)
1 can cream of mushroom soup
medium onion
medium bell pepper
3/4 stick margarine
4 oz. American cheese, grated
4 oz. Old English cheese, grated
Salt, pepper, and garlic powder
Boil chicken until tender, debone and cut in bite sizes. Save chicken broth to cook spaghetti in. In medium size skillet, melt the margarine; add chopped onion and bell pepper. Sprinkle generously with garlic powder. Let this simmer about 5 minutes or so then add mushroom soup.
Break up spaghetti in small pieces and cook until tender in chicken broth. Add cut-up cheese and the onion, peppers and mushroom mixture.
Stir until mixed well. Salt and pepper to taste. Add chicken last and stir. When cheese is melted its ready to serve.
Recipe: Betty Snider, First Baptist Church, Moore, Oklahoma
