Name: Chicken Tetrazzini for a Crowd
Yield: 20 servings
Ingredients: 1 pound spaghetti, broken into pieces; 3 (10.75 ounce) cans condensed cream of mushroom soup; 12 ounces shredded Cheddar cheese; 6 cups shredded boiled chicken breast meat; 1 pound sauteed mushrooms; 1 (4 ounce) jar sliced pimento peppers, drained; 2 cups reserved chicken broth

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

1 pound spaghetti, broken into pieces
3 (10.75 ounce) cans condensed cream of mushroom soup
12 ounces shredded Cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound sauteed mushrooms
1 (4 ounce) jar sliced pimento peppers, drained
2 cups reserved chicken broth

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.

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Step 2

In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
Step 3

Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Nutrition Facts

Per Serving:

279 calories; protein 20.7g; carbohydrates 21.4g; fat 12g; cholesterol 49.4mg; sodium 506.4mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts