Chicken Tetrazzini

Ingredients:

1 (7oz) package spaghetti (I broke into 2 inch before boiling to help out with less cutting for the kids)
3 cups cooked chicken (I used 3 large cans)
1 cup grated parmesan cheese
1 can cream of chicken
1 (16oz) jar Alfredo sauce
1 cup frozen peas
3/4 cup chicken broth
1/4 teaspoon black pepper

Directions immediately:

Preheat oven to 350. Cook pasta according to directions. Meanwhile, stir together chicken, 1/2 cup parmesan cheese, and rest of the ingredients; stir in pasta. Spoon mixture in 9x13 pan or 2 - 8x8 pans. Sprinkle with remaining parmesan cheese. Bake for 35 minutes or until bubbly.

Freezer:

I split mine into 2 - 8x8 pans and covered with foil and then added the lid (throw away aluminum pans). Freeze.

Defrost in fridge overnight and bake according to above directions.

Chicken Spaghetti

Ingredients:

8 oz spaghetti noodles
2 cups chopped chicken or 1 large can
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10oz) can rotel
8 oz sour cream
Sprinkling of shredded cheese of choice

Directions:

Preheat oven to 350.
Boil pasta as package directs and drain. Mix all ingredients (except cheese), add to cooked pasta and put it in 9x13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and retune to oven to melt.

Chicken Spaghetti

Ingredients: 

• 8 ounces angel hair pasta
• 2 cups chopped, grilled chicken or 1 large can of chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 10-ounce can Rotel diced tomatoes and green chiles, undrained
• 8 ounces sour cream
• Sprinkling of Parmesan or Mexican-blend cheese

Directions:

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Baked Spaghetti

1 (16oz) package spaghetti

1 pound ground beef

1 medium onion, chopped

1 (26oz) jar meatless spaghetti sauce

1/2 teaspoon seasoning salt

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups small curd cottage cheese

4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium high heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3. Place half of the spaghetti mixture in a greased 9x13 baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and name at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes or longer until cheese is melted.