Chicken Tetrazzini

Don't let the plain jane-ness of this plate deter you. This is one delicious meal. It can be made with chicken or turkey (leftover turkey is terrific) and as casserole's are wont to do, it feeds an army. It's creamy and cheesy and wonderful. And it's a good take-in meal, especially when made in a disposable oven-friendly pan.

No bells and whistles here just good old fashioned comfort food that never disappoints.

Chicken Tetrazzini

{My friend Carolee suggested added sauteed mushrooms and toasted almonds, sounds divine!}

12+ oz. spaghetti noodles, cooked and drained

2 chicken breasts, cooked and chopped/shredded (or leftover turkey)

1 onion, chopped

1 green pepper, diced

2 T butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 cups milk

2 cups shredded monterey jack cheese

salt and pepper to taste

Preheat oven to 350 degrees. Cook noodles until tender and drain. Saute green peppers and onions in butter till softened. In large bowl combine soups, milk, cheese, and sauteed veggies. Stir. Add chicken, salt and pepper to taste, and noodles. When all combined pour into greased 9X13 casserole dish and bake until warmed through and bubbly, about 30-40 minutes.