Pella Chronicle

October 19, 2012

Tempting Tetrazzini Casserole

Staff Writer
The Chronicle

Pella — 1 can (26 oz.) Campbell's Condensed Cream of Chicken soup

1 1/4 cups milk

3/4 cup grated Parmesan cheese

1 tsp. onion powder

3 cups cooked or canned chicken, cubed

1 can (about 4.5 oz.) sliced mushrooms, drained

1/2 of a 1-lb. package spaghetti, cooked according to package directions (about 4 cups)

1/3 cup dry bread crumbs

2 Tbsp. butter, melted

1. Stir the soup, milk, Parmesan cheese and onion powder in a large bowl. Add the chicken, mushrooms and spaghettti; toss to coat.

2. Spoon the chicken mixture into a 3-quart shallow baking dish.

3. Stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.

4. Bake at 400F for 25 minutes or until the mixture is hot and bubbly.

Serves 6.