Recipe by mrs.leonard
"This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!"
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1 (8 ounce) package
1 1/2 teaspoons
chopped cooked chicken
1 (12 fluid ounce) can
1 (10.75 ounce) can
cream of chicken soup
shredded Cheddar cheese
ground black pepper
Liked this very much. Used two cans cream of chicken soup, and since I didn't have evaporated milk I used skim milk instead. Probably used more cheddar than the recipe called for, and topped it with bread crumbs as well. Initially I was afraid the spaghetti would get dried out, but was pleasantly surprised to serve an incredibly creamy, yummy and FILLING main dish. Talk about comfort food! This was very tasty and very creamy, but not sickening like an alfredo sauce. My husband and son liked it a lot as well. Good recipe, Mrs. Leonard!
We found this to be good but bland. Chicken tetrazzini typically has mushrooms in it and I was tempted to put in some sliced fresh button mushrooms but wanted to stick close to the recipe at least the first time through. I'm not sure what else would perk up the taste of this but it was needing something. I halved the recipe and baked in a 9x9" pan for 30 minutes.
This recipe is simply easy and delicious!!! My husband and kids loved it. I added a side salad and garlic sticks.
So good. My family all loved it. Great leftovers too. Definitely a "make it again, dad!"
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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