 Chicken Tetrazzini
Makes 6 servings
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Ingredients
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1
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can (10-3/4 ounces) condensed cream of mushroom soup
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1-1/3
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cups French's® French Fried Onions, divided
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1-1/4
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cups milk
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1
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cup (4 ounces) shredded Monterey Jack cheese, divided
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2
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tablespoons minced parsley
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1/4
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teaspoon dried oregano leaves
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1/4
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teaspoon garlic powder
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4
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cups cooked spaghetti (8 ounces uncooked)
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2
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cups (10 ounces) finely cubed cooked chicken
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1
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package (10 ounces) frozen peas and carrots, thawed
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Prep Time
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5 minutes
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Cook Time
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35 minutes
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1. Preheat oven to 350°F. In large bowl, combine soup, 2/3 cup French Fried Onions, milk, 1/2 cup cheese, parsley, oregano and garlic powder. Stir in spaghetti, chicken and vegetables. Pour into lightly greased 2-quart baking dish.
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2. Bake, uncovered, 30 minutes or until heated through. Stir. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 minutes or until onions are golden.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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