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Chicken Tetrazzini




Source of Recipe


From Taste of Home Magazine; posted by Lori Bakes


Recipe Introduction


Note from Lori: Here is a recipe from Taste of Homes that I think can easily be converted GFCFSF.


Recipe Link: http://www.tasteofhome.com

List of Ingredients




1 package (16 ounces) uncooked spaghetti**GFCF
2 tablespoons margarine**GFCF
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 cans (4 ounces each) mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted**Use
Imagnie Brand(not SF though) or make your own)
2 cups milk**GFCF substitute
1/2 teaspoon garlic powder
1/2 teaspoon salt

Recipe



Cook spaghetti according to package directions.

Meanwhile, melt margarine in a large Dutch oven; saute green pepper and onion until peppers are crisp-tender.

Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder and salt.

Drain spaghetti and add to mixture; toss. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake at 350° for 50-60 minutes or until hot and bubbly.

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