Chicken/Turkey Tetrazini



1 package (16 ounces) uncooked spaghetti

2 tablespoons butter

1 medium green pepper, chopped

1 medium onion, chopped

2 cups cubed cooked chicken or turkey

2 cans (4 ounces each) mushrooms, drained

1 jar (2 ounces) diced pimiento, drained

1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted

2 cups milk

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese


Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven; saute green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture; toss. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until hot and bubbly. Uncover; sprinkle with cheese; bake 10 minutes longer or until the cheese is melted. Yield: 10-12 servings.

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