Chicken Tetrazzini

• 3/4 lb. spaghetti
• 1 onion, minced
• 1 garlic clove, minced
• 2 Tbsp. butter
• 2 cans cream of chicken soup
• 2 cans cream of mushroom soup
• 1 tsp. steak sauce
• 2 c. milk
• 3/4 lb. sharp Cheddar cheese, grated
• 4 1/2 c. diced, cooked chicken
• 2 oz. pimentos, chopped
• 1/4 c. chopped parsley
• pepper and paprika

1. Cook
2. and
3. drain spaghetti.
4. Rinse in hot water and put into shallow
5. dishes,
6. filling them 1/3 full.
7. Cook onion and garlic in butter for 5 minutes.
8. Add soups, steak sauce, milk and
9. 1/2 of the cheese.
10. Cook until smooth, stirring constantly.
11. Add chicken, pimento and parsley.
12. Mix well.
13. Add pepper to
14. taste. Pour
15. overtpaghetti
16. and sprinkle with remaining cheese and a little paprika.
17. Bake in moderate oven at 350u0b0 to 375u0b0
18. for
19. about 30
20. minutes.
21. Makes
22. about 12 cups.
23. Freezes well.

spaghetti, onion, garlic, butter, cream of chicken soup, cream of mushroom soup, steak sauce, milk, cheddar cheese, chicken, pimentos, parsley, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545473 (may not work)