Libby’s Chicken Tetrazzini

Prep Time: 0:00
Servings: 10

Ingredients

• 8 ounces spaghetti
• 1 1/4 cups onion -- chopped
• 1 cup green pepper -- chopped
• 3 tablespoons butter
• 5 1/2 cups diced cooked chicken
• 2 teaspoons garlic salt
• 4 cups Colby or mild cheddar cheese -- shredded
• 2 cans cream of mushroom soup
• 10 ounces milk
• pepper -- to taste

Process

• Cook the spaghetti according to package directions. Saute the onion and green pepper in the butter. Mix together all ingredients thoroughly in a large bowl. Place in freezer containers, label and freeze.
• When thawed, bake, uncovered at 350 for 30-40 minutes or until hot and
• bubbly.
• Libby's Notes: I like to add a little additional shredded cheese in the last
• few minutes of baking.
• More Libby's Notes: Katy, I'm glad that you've enjoyed the recipe. I might add that if one has some homemade chicken broth in the freezer, it's really tasty to cook the spaghetti in that.
• I got 6, 1 pint containers from this recipe.
• Source: FriendlyFreezer from YahooGroups