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Posts: 330
February 2004

Chicken Tetrazzini Tue, 06 July 2010 14:25
42 oz. Canned cream of chicken soup
2 T lemon juice
½ cup diced green pepper
4 cups dry spaghetti, broken into 1” pieces
4 cups cooked diced chicken
8 oz. mushrooms
1 cup parmesan cheese, grated
¼ tsp salt & pepper (optional)

Combine soup & lemon juice. Saute green pepper, and add to sauce. Break spaghetti into 1” pieces, and boil in salted water ½ the recommended time. Drain spaghetti. Mix spaghetti, chicken, & mushrooms into sauce.

To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.

To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 ½ hours at 350. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

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