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Chicken Tetrazzini
1 large frying chicken
4 cups spaghetti (broke into pieces)
1 large chopped onion
1 large chopped green pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar of mushrooms
1 stick of butter
1 pound Velveeta cheese, cubed
1 package shredded mozzarella cheese
Salt, pepper, garlic powder, and oregano
Boil chicken, seasoned with salt, pepper, 1 teaspoon oregano, and a touch of garlic powder, in a large pot.
Cook until tender. Remove chicken and boil spaghetti in broth. Debone chicken and cut into small bits. Saute onions and green peppers in butter. Add mushrooms. Mix sautéed stuff, Velveeta cheese and chicken. Add soup. Pour into greased casserole dish. ( I use 11x15) Top with shredded mozzarella. Bake for 30 to 45 minutes at 350°.
1 large frying chicken
4 cups spaghetti (broke into pieces)
1 large chopped onion
1 large chopped green pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar of mushrooms
1 stick of butter
1 pound Velveeta cheese, cubed
1 package shredded mozzarella cheese
Salt, pepper, garlic powder, and oregano
Boil chicken, seasoned with salt, pepper, 1 teaspoon oregano, and a touch of garlic powder, in a large pot.
Cook until tender. Remove chicken and boil spaghetti in broth. Debone chicken and cut into small bits. Saute onions and green peppers in butter. Add mushrooms. Mix sautéed stuff, Velveeta cheese and chicken. Add soup. Pour into greased casserole dish. ( I use 11x15) Top with shredded mozzarella. Bake for 30 to 45 minutes at 350°.
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