Lately I've been cooking casseroles to share with our good friends Helen and Ed. I make a big batch with enough for Wayne and I, plus some to share. Saturdays while Wayne is watching football at the condo I cook and visit with our friends. I started with this Campbell's Soup recipe. If you need a smaller portion, check it out.
Easy Chicken Tetrazzini Casserole
5 chicken breasts cubed and cooked
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
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
Cube 5 skinless, boneless chicken breast pieces and cook them in boiling water. Set aside.
Saute onion, garlic, celery, pepper, and mushrooms in olive oil. Add soup, cream and wine. Cook on low.
Steam spinach (or use one package of thawed frozen spinach). Squeeze out as much water as possible and slice into smaller pieces. Peel and seed tomatoes and dice them. Add spinach and tomatoes to the sauce mixture.
Season with salt, pepper, garlic powder, and thyme (or your favourite spices). Add cooked 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
Here's dinner ready at the Lutz condo on a USC football Saturday. At the Maithus house, the bigger casserole is being enjoyed by all. -- Margy