Years ago when I had 4 kiddos at home and a Hubby who was out of town for work 4 nights a week, And I worked 40 plus hours myself, I needed help! Weeknights we were eating way too much mac and cheese, pizza and hot dogs. I found my help with a book called Once a Month Cooking. In it were lots of meal plans and recipes that you prep for and freeze so you have enough meals ready for a whole month. To be honest – I never did the entire months worth of cooking in one day. But I did prep enough for 3 or 4 nights a week. It helped a lot. This is one of the recipes that came from that book. It is so yummy and easy that it has become a staple. Back when I was feeding 6 I doubled the recipe and froze half. Now with just the two of us I make the single recipe and split it into 3. Eat one and freeze two. I love being able to go to my freezer and pull out a ready to bake homemade meal. We really enjoy this one. I hope you will too!
Chicken Tetrazzini
16 oz pkg Vermicelli (or thin Spaghetti)
4 cups Monterey Jack Cheese – Shredded
1 1/4 cups Onion – diced small
1 cup Green Pepper – diced small
2 cans Cream of Mushroom Soup
1 soup can Milk
3 T Butter
5 1/2 cups Chicken Breast – cooked and diced
Dash White Pepper
Break Vermicelli in half and cook to tender (using package instructions).
Sauté onion in the butter. Mix all ingredients together in a large bowl. Pour into a greased casserole dish and bake for 30 to 40 minutes. Stir at least once about half way through. Tetrazzini should be bubbly around the edges.
