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    Chicken or Turkey Tetrazinni


    Source of Recipe


    fluffy's kitchen


    Recipe Introduction


    This ended up being a wing-it version of a casserole that's been around forever. It's traditionally called Cheesy Chicken Spaghetti, but I had to change the name... my husband thinks that spaghetti is red, and that's that. He won't eat anything else called "spaghetti!" So this was adapted to what I had on hand to work with, and renamed accordingly.


    List of Ingredients


    • 1 large boneless chicken breast, COOKED, chopped/diced
    • 1 small can of mushrooms, or 8 oz fresh
    • 1 can of cream of chicken soup
    • 1 can of cream of mushroom soup
    • 1 can (about 2 cups) of chicken broth
    • 8 oz Velveeta cheese, cubed
    • 4 oz shredded Swiss cheese (about a cup)
    • 1/4 cup grated Parmesan cheese (fresh is best!)
    • 1/2 cup white wine, optional
    • 1/2 tsp Adobo seasoning (or garlic salt will work)
    • Big fat grind of fresh ground pepper
    • 12 oz (dry) whole wheat spaghetti (whole wheat pasta holds up better in this dish)


    Instructions


    1. Preheat oven to 375. Spray a 9x13 casserole dish, set aside.
    2. Cook the spaghetti til not quite done, you want it with a little bite as it will continue to cook in the dish. Drain and set aside.
    3. While spaghetti cooks, mix all the remaining ingredients in a LARGE mixing bowl. Drain the cooked pasta and add to the bowl. Use a couple of large spoons to mix and toss everything together until well coated and mixed. Turn the whole thing into the prepped casserole.
    4. Bake at 375 for about 45 minutes to an hour, til hot and bubbly.
    5. CROCKPOT DIRECTIONS: Prepare as directed, but put everything into a sprayed crockpot. Cook on low for 3-4 hours, til heated through and bubbly around the edges.
    6. TO PREPARE AHEAD: Put the casserole together the night before, or in the morning, then bring to room temp for 30 minutes before baking. Your baking time will probably be a little more, since the dish is cold.


 

 

 


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