Tutorial Tuesday: Chicken Tetrazzini

Since I made Chicken Tetrazzini last week for Valentine's Day, I thought I'd share this easy & yummy recipe!

What you'll need:

8 oz. (or small) package of spaghetti

(You can use other types of pasta if you prefer.  The first time I made this was for Valentine's Day many years ago, & I actually found heart-shaped pasta!)

2 cans white chicken OR 3 boneless, skinless chicken breasts

(I like using the cans of chicken because it's quicker, & I'm all about quick & easy!)

10.5 oz. can cream of mushroom soup

10.5 oz. can cream of chicken soup

1 cup milk

1 tablespoon onion flakes (optional)

1 cup grated cheddar cheese

(I like to use a little more cheese in mine!)

salt & pepper

1 small jar diced pimentos

1/2 cup sliced almonds

2 cups Corn Flakes OR 1 cup seasoned bread crumbs

(I prefer the Corn Flakes.)

Parmesan, Romano, & Asiago cheese

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Directions:

1) Preheat oven to 325*.

2) Cook spaghetti according to package directions.

3) Boil chicken breasts if not using canned chicken.

4) Mix soups & milk (& onion flakes if desired) together & heat on low to medium.

(Don't let it get to boiling stage.)

5) Add cheese, stirring constantly.

6) Add salt & pepper to taste.

(When all the cheese is melted, move mixture aside.)

7) Drain spaghetti.

8) Mix soup/cheese mixture with spaghetti.

9) Drain chicken (if using canned chicken), OR if cooking fresh chicken, cut up cooked chicken into small pieces.

10) Drain pimentos.

11) Add chicken, almonds, & pimentos to spaghetti.  Mix together.

12) Pour into casserole dish.

13) Crush Corn Flakes.

14) Sprinkle Corn Flakes (or bread crumbs) on top.

15) Sprinkle Parmesan, Romano, & Asiago cheese on top as desired.

16) Cook for 30-45 minutes.

ENJOY!