Tuesday, May 12, 2009

Chicken Tetrazzini

16 oz spaghetti
1 cups cheddar cheese shredded
3 tbs margarine
1½ cup onions finely chopped
3 can cream of mushroom soup 10 3/4 oz
1 can cream of chicken soup 10 3/4 oz
3 cups chicken cooked, diced
salt
pepper

Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles. For my family of 5 I get 2 nice size casseroles out of this. For a family gathering you can do 1 big pan :) I like to add extra cheese on top!

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