Chicken Tetrazzini

Post date: Aug 15, 2015 5:08:39 PM

1 8 oz. pkg. gluten free spaghetti, broken into 2 inch pieces

1 3/4 cups grated cheddar cheese, divided

4 Tbsp. Parmesan cheese, divided

3 to 4 cups diced, cooked chicken

1 2 oz. diced pimento

1/4 cup green pepper, cut into thin slivers

1/2 small onion, grated

1 10 1/2 oz. can cream of mushroom soup

salt and pepper to taste

4 oz. fresh sliced mushrooms

Directions:

Boil chicken; drain (into a pan) and cool. Using the broth from the chicken, boil the spaghetti. Drain the noodles. Combine 1 1/4 cups cheddar cheese, 2 Tbsp. Parmesan cheese and all remaining ingredients. Toss with the spaghetti. Place in a greased casserole and sprinkle with the reserved cheeses. Cook covered for 45 minutes to 1 hour in a 350 oven. Serves 10-12.