Easy Chicken Tetrazzini Casserole

Need a large casserole to share with family and friends. This pasta dish is easy and inexpensive. Have leftover chicken, it's even better.

I started with this Campbell's Soup recipe and then made it my own. If you need a smaller portion, check it out.

Easy Chicken Tetrazzini Casserole

5 boneless skinless chicken breasts cooked and cubed
2 tablespoons olive oil
1 onion chopped
3 cloves garlic minced
3 stalks celery diced
1 bell pepper diced
2 cups mushrooms sliced
2 cans condensed Cream of Chicken Soup
1 can condensed Cream of Mushroom Soup
1 cup cream (or milk)
1/4 dry sherry or white wine
3 tomatoes peeled, seeded and diced
2 cups spinach steamed and chopped (or a frozen package)
salt and pepper to taste
2 teaspoons dried thyme
1 teaspoon garlic powder
1-pound package of spaghetti cooked and drained
2 cups grated mozzarella cheese

Cook 5 skinless boneless chicken breasts in boiling water, cool, and cut into bite size cubes. Set aside.

Saute onion, garlic, celery, pepper, and mushrooms in olive oil. Add soup, cream, and wine. Cook on low.

Steam spinach. Squeeze out as much water as possible and cut into smaller pieces. Peel, seed, and dice tomatoes. Add both to the sauce mixture.

Season with salt, pepper, garlic powder, and thyme (or your favourite spices).

Add prepared chicken and cook on low.

Cook spaghetti to al dente. Drain and rinse with hot water. Add spaghetti to the chicken and sauce mixture and blend thoroughly.

Transfer the cooked ingredients to a 9X12 inch baking dish, or several smaller ones if you plan to freeze them for later use. Sprinkle the top with grated cheese.

Bake at 350 degrees for 25 minutes or until it is bubbling and the cheese is browned

I split my batch into one small and one large casserole.

The small one made two dinners for Wayne and I while we were in town at the condo. The rest went to our friends in the Maithus clan, where the bigger casserole was enjoyed by all. -- Margy