Chicken Tetrazzini

This is the first time I have ever made Tetrazzini so I was a little lost going through it. I think mine turned out a little more runny than it is supposed to, but still had great flavor! Zach and JT both enjoyed it and Will was even chowing down on most of it!

Chicken Tetrazzini                                                        

4-6 boneless skinless chicken breasts, cooked             

1 stalk celery  

1 lb. cooked spaghetti                                                  

1 tbsp each salt, pepper, garlic powder

1 tbsp butter (real butter is best)                               

4 or so cups of broth from cooking the chicken

1 med white onion                                                      

 2 cans cream of mushroom soup

1 bell pepper                                                             

1 bag shredded Monterey Jack/Cheddar cheese

                       

Boil chicken until done, chop, reserve 4 or so cups broth.  Cook pasta according to package directions, drain.  Saute onion, celery, and bell pepper in butter.  Add salt, pepper and garlic powder.   Add mushroom soup and broth, mix thoroughly.  Add cooked chicken, heat through.   Combine with cooked pasta in a large, buttered casserole dish.  Top with cheese and bake at 350 about 20 minutes.  Serves 4-6

It was not a very hard recipe, but just a lot of steps and took a while to prep. This is a good one when you have time to commit to supper!