This chicken tetrazzini recipe came from a long time friend of mine. I made it and my husband and kids ate it and had second (and third) helpings so I thought I would share it with you!
12 ounces spaghetti
1 1/2 teaspoons cooking oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 small clove garlic, minced
2 cans (10 3/4 ounces each condensed cream of chicken soup)
1 cup chicken broth
1 teaspoon of seasoned salt
3 cups (12 ounces) shredded American cheese
4 cups diced cooked chicken (I buy the rotisserie chicken from the grocery store)
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons diced red bell pepper
2 tablespoons pimento
1. Heat oven to 350 degrees
2. Cook spaghetti according to package directions, adding salt and oil to water. Drain.
3. In large saucepan or Dutch oven over medium heat, melt butter (if you use the onions and garlic) add onions and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt, and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken. Mix well. Transfer to 2-quart baking dish. Cover with foil.
4. Bake for 30 minutes or until hot and bubbly.
5. Remove foil. Sprinkle with remaining 1 1/2 cups of cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper if desired.