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Recipe: Easy Chicken Tetrazzini
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2 |
c |
spaghetti, broken into 2 inch pieces |
| 2 |
ea |
chicken bouillon cubes |
| 3/4 |
c |
boiling water |
| 10 |
oz |
can cream of chicken soup |
| 1/4 |
tsp |
celery salt |
| 1/4 |
tsp |
pepper |
| 1 1/2 |
c |
cubed boneless, skinless chicken breast |
| 1 |
c |
chopped onions |
| 1 |
c |
frozen peas |
| 1 1/2 |
c |
shredded cheddar cheese, divided |
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Instructions
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1) Cook spaghetti according to directions. Drain.
2) Melt boullion in water, in 1 large bowl.
3) Add soup, celery salt, and pepper.
4) Add drained spaghetti.
5) Stir in chicken, peas, and 1/2 cup cheese.
6) Put in 8x8 baking pan.
7) Top with remaining cheese.
8) Bake at 350 degrees F for 40 minutes.
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