Fire Foodie : Inside LFD’s Kitchen - Chicken Tetrazzini from Lansing Public Media on Vimeo.
6 cups cooked chicken-cubed
2-16oz boxes angel hair pasta-cooked
2 lg. cans condensed cream of mushroom soup
1½ cups chicken broth
8 oz. pkg. portabella mushrooms-sliced
1 medium red bell pepper-diced
1 medium yellow onion-diced
1 cup Parmesan cheese
1 tsp black pepper
½ tsp salt
Combine chicken, cream of mushroom soup, chicken broth, mushrooms, red pepper, onion, ½ cup parmesan cheese, salt and pepper into large mixing bowl. Mix together.
Add cooked angel hair pasta. Mix thoroughly. Lightly oil bottom and sides of 11x17 casserole dish.
Add mixture. Top with remaining parmesan cheese.
Bake 45-60 minutes, or until bubbling.
Serve with garlic bread and tossed salad.
Makes 12 Main Dish Servings