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Chicken Tetrazzini
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Chicken Baked Spaghetti Casserole with Cheddar cheese featuring flavorful leftovers.
Ingredients:
  • 1 (8 ounce) package spaghetti
  • 1.5 teaspoons margarine
  • 0.25 cup chopped onion
  • 3 cups chopped cooked chicken
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (10.75 ounce) can cream of chicken soup
  • 4 ounces shredded Cheddar cheese
  • 0.5 teaspoon celery salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Begin by preheating the oven to 350 degrees F (175 degrees C, while you generously grease a 9x13-inch baking dish.
  • 1. Boil a generous amount of salted water in a large pot. Cook spaghetti until al dente, about 12 minutes. Drain and transfer to a large bowl.
  • In a skillet over medium heat, melt margarine. Sauté onion in the melted margarine until soft and translucent for 5 to 7 minutes. Combine with spaghetti, chicken, evaporated milk, cream of chicken soup, 4 ounces of shredded Cheddar cheese, celery salt, salt, and black pepper. Mix well and transfer to a prepared dish. Sprinkle another 4 ounces of shredded Cheddar cheese on top of the spaghetti mixture.
  • Bake until the cheese is gooey and the mixture is bubbling in a preheated oven for about 45 minutes.

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