Friday, October 15, 2010

Chicken Tetrazzini -from JoVon

16 oz spaghetti noodles
4 chicken breasts, cooked/chopped
8 oz can of sliced mushrooms
2 can cream of mushroom soup
3 cups milk
2 cups Monterrey Jack cheese
salt and pepper to taste
Parmesan cheese

Break spaghetti noodles in half and cook as directed on pkg. (Under cook spaghetti so that it isn't mushy when it's cooked inside the casserole.) Toss spaghetti and remaining ingredients in a large bowl. Divide mixture into freezer bags; squeeze air out of bags and freeze. Freeze flat in gallon size freezer bags. Thaw in refrigerator 24 hrs. and empty bag into 8x11 pan. Bake covered @ 350 degrees for about 45 minutes or until bubbly. Sprinkle Parmesan cheese over top after done baking.

No comments:

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...