Chicken Tetrazzini

Another mega-cooking favorite, posted here for Andrea, who is cooking ahead in anticipation of her second baby’s birth. This particular recipe is from my friend Laurie. Friends are the best cookbooks, you know.

Each batch makes 12 servings; this is an easy one to triple.

Chicken Tetrazzini (3x, 2x, 1x)

• 1.5, 1, .5–16 oz package spaghetti (I use angel hair pasta)
• 3.75, 2.5, 1.25 cups–finely chopped onion
• 9TB, 6TB, 3TB–margarine or butter
• 1.5, 1, .5–cup chopped green pepper
• 16.5, 11, 5.5 cups–cooked, diced chicken
• 12, 8, 4 cups–grated Monterey Jack cheese*
• 6, 4, 2–10.75 oz cans cream of mushroom soup
• 3, 2, 1–10.75 oz soup can milk
• Salt and Pepper

Break noodles in half, cook as directed until al dente, drain. Saute onions in butter. Thoroughly mix onions and remaining ingredients with spaghetti. Put mix in containers (to freeze) or pans (if baking immediately), according to meal-size preferred by your family. If freezing, I just double bag family meal-sized portions in gallon freezer bags.

To serve: Thaw and place in baking dish. Bake uncovered at 350*F until bubbly, about 30-40 minutes.

I have an earlier post on mega-cooking which explains the column format above (3x, 2x, 1x). I tried to format it like that for this blog, but it was a mess. It’s just an easy reference for me when planning grocery lists. I can decide if I want to double or triple without thinking too hard about it!

*For shopping purposes, 12 cups cheese=3lbs