*Chicken Tetrazzini

* This is my personal recipe.  I've always loved chicken tetrazzini, but no recipe seemed to have just the right flavors, so I made my own. 

1 lb chicken breast

½ lb spaghetti, cooked al dente according to package

poultry seasoning

4 chicken bouillon cubes

2 c. water, for sauce

1 can cream mushroom soup

¼  c. mushrooms from jar, drained

1 stalk celery, diced

½  lrg. green bell pepper, diced

½ med. onion, diced

1 tsp minced garlic from jar, or 2-3 fresh cloves

1 can (4.5 oz) sliced ripe olives, drained

½ can (10.5 oz) diced tomatoes, drained

10 oz. Velveeta cheese

8 oz. block sharp cheddar, grated

½ tsp Cavender’s Greek Seasoning (Salt Free) 

¾ c. Progresso plain bread crumbs

Preheat oven to 350° (electric), 325° (gas).

Put chicken breast in a large pan with enough water to boil. Add 2 chicken bouillon cubes and a couple dashes of poultry seasoning. Boil until chicken is done and pull it apart with a fork into tiny pieces.

Begin preparing spaghetti according to package directions. Be sure to undercook it because it will cook more in the oven. If the package says 10-11 minutes, cook it 8. 

In a 2 quart saucepan, add 2 cups water, Cavender’s Seasoning and 2 bouillon cubes and bring to a boil. Add onion, celery, and garlic and boil for about 3-5 minutes. Add mushrooms, tomatoes, and ripe olives and continue to boil for about 2-3 more minutes. When onions and celery begin to look translucent, add and the can of mushroom soup and dissolve. Add Velveeta and ⅔ of the grated cheddar and melt into soup mixture.

Shred cooked chicken with forks and place in a 2 or 2.5 quart 9x13 baking dish. Add cooked spaghetti. Pour soup and vegetable mixture over spaghetti and chicken. Stir through gently until evenly mixed. Top with bread crumbs and the rest of the grated cheddar. Bake at 350° on center rack, uncovered, for 25 minutes. Bread crumbs should be browning a little and cheese completely melted.

* Tip:  You will need a 2 or 2.5 quart baking dish.  Makes approximately 4-5 large servings.  This recipe easily doubles to feed a crowd.  Just upgrade your baking dish to a 4 quart 9x13 to double it.  I use Temp-tations dishes by Tara McConnell.