Chicken Tetrazzini OAMC

• 10 ounces spaghetti
• 3 cups cheddar cheese, grated
• 1 12 cups onions, finely chopped
• 12 cup red pepper, finely chopped
• 10 12 ounces low-fat cream of mushroom soup
• 10 12 ounces low-fat cream of chicken soup
• 1 14 cups skim milk
• 3 cups cooked chicken, diced
• salt & pepper

1. Cook spaghetti as directed until al dente; drain.
2. Saute onions in pam.
3. Mix onions, peppers, soups, and milk together.
4. Pour soup mixture over spaghetti and chicken in a large bowl.
5. To eat now: Pour in casserole dish and bake uncovered in a preheated 350* oven for about 30-40 minutes.
6. For OAMC Put mixture in containers and freeze.
7. To prepare for serving, thaw tetrazzini and put in a baking dish.
8. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes.

spaghetti, cheddar cheese, onions, red pepper, cream of mushroom soup, cream of chicken soup, milk, chicken, salt

Taken from www.food.com/recipe/chicken-tetrazzini-oamc-275805 (may not work)