Lois burkhart's chicken/turkey tetrazinni
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped onion |
| 1 | tablespoon | Margerine |
| 3 | tablespoons | Sherry |
| 2 | cups | Cooked chicken or turkey |
| 1 | tablespoon | Dry parsley |
| 1 | can | Mushroom soup; undiluted |
| ½ | cup | Water |
| ½ | cup | Shredded sharp cheddar cheese |
| 2 | tablespoons | Chopped pimiento |
| 2 | cups | Cooked spaghetti; (measure after cooking) |
| 5 | servings. | |
Directions
In a saucepan, cook onion in margerine until tender. Blend in soup, water, cheese, and sherry. Heat, stirring, until the cheese melts.
Add chicke or turkey, piniento, and parsley. Fold in spaghetti. Pour into a Pam-sprayed 9x13 casserole. (Or use a disposable pan.) Bake, covered, in a 350 degree oven until bbbly in the center. Makes about Notes: To make a frozen casserole, simply assemble it to the baking stage, cover with foil and freeze. Defrost before baking, or if baking frozen, lower the oven heat to 325 and bake for about an hour...perhaps longer.
Leftovers reheat well in microwave. Is easily doubled.
Lois Burkhart is one of my neighbors across the street. She served this for dinner one night when we were guests, and we absolutely love it. She got the recipe from her minister's wife, who got it from someone else....you know the routine with a really good recipe.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Dec 22, 1997