Chicken or Turkey Tetrazzini Cheap and Easy
An easy dinner
This is a quick and easy recipe that can be made up and frozen for a quick thaw to be eaten at a later time if desired.
½ lb spaghetti
1 12 oz can of cream of mushroom soup, 2 if you want it thicker and richer
8 0z of milk, use whatever you like, I use non fat
1 6 to 8 oz can of chicken or turkey. You can use cooked chicken thighs too, but all that chopping is a pain at the end of a long day
1 or 2 cups of grated cheese, how much do you like cheese; Longhorn cheddar, Munster, or Provolone, what ever you like.
A pot for the spaghetti, a pot for the mushroom soup and the chicken or turkey, and a casserole dish.
Cook spaghetti al dente, it should have a bit of a shaft, but not required.
Mix soup and milk over heat it should be thoroughly mixed do not boil. Add meat.
Drain spaghetti, add soup mixture and mix thoroughly, and place into casserole dish. Top with cheese and put into oven at 350 degrees. Bake about 15 minutes or until cheese is melted and starting to brown.
Let it sit for 5 minutes and serve with salad, do not eat it all at once though it may be tempting. Cut up the leftovers and place in plastic freezer bags and you have lunches for quite a while, or another meal later in the week. Reheats in a microwave really well.