Chicken (or Turkey) Tetrazzini

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 whole broiler-fryer chicken (or use leftover turkey or chicken, cut into pieces)
• 1 lb spaghetti
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green pepper, chopped
• 1 (3 1/2 ounce) can sliced mushrooms, drained
• 4 cups cheddar cheese, shredded
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can rotel tomatoes & chilies
• 1 (4 ounce) jar pimentos (optional)
• grated parmesan cheese

Recipe

• 1 boil chicken until tender, cool, debone, and cut into pieces. set aside. reserve broth.
• 2 cook spaghetti in broth until tender; drain. (note: if you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. the broth adds a lot of flavor, but it's optional. if you don't have it, just cook the spaghetti in salted water.).
• 3 place drained spaghetti in a very large bowl. add cooked chicken.
• 4 in a skillet saute the pepper in butter. add mushrooms and saute a few minutes more. add to spaghetti along with remaining ingredients except the parmesan. mix it well.
• 5 put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. don't worry, it freezes well and the leftovers taste even better the next day).
• 6 at this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
• 7 when you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
• 8 remember: don't add parmesan until baking time if you're freezing casseroles.