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Chicken Tetrazzini: Submitted by: Linda Schultz | Date Added: 7 Apr 2013
Listed in: Casseroles

■ 4 oz. thin spaghetti, broke in 2" pieces
■ 1/4 C. chopped pimento
■ l/4 C. minced green pepper
■ 1-10 3/4 OZ. can cream of Chicken soup
■ 1 T. minced onion
■ 1 C. shredded Cheddar cheese
■ 1/2 C. milk
■ Dash of black pepper
■ 1 C. diced, cooked chicken or turkey

Cooking Instructions

Cook spaghetti in lightly salted water until tender; drain. Combine with remaining ingredients reserving half the cheese. Pour into a 1 quart casserole. Sprinkle remaining cheese on top. Bake at 400 for about 30 minutes. Serves 4 to 6. Note: Double the recipe for a 9x13" casserole.

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