Monday, September 21, 2009

Chicken Tetrazzini

1 can (4oz) sliced mushrooms, drained
2 tbsp chopped green pepper
2 tbsp butter
1 can (2 c.) chicken gravy (I generally use cream of chicken soup and milk)
1/2 c. shredded cheddar cheese
1 c. diced cooked chicken
2 c. cooked spaghetti
1.2 c. chopped tomato

In saucepan, brown mushrooms and cook green pepper in butter until tender.

Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti and tomato

Heat through; stir now and then.

Serves 4. (Be sure to double this is delicious and your kids will love it! Make a a second batch to freeze for a quick and easy dinner when in a pinch.)

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