Chicken Tetrazzini
1 package spaghetti
1 1/4 cups chopped onion
1 cup chopped green pepper
3 tbsp butter
5 1/2 cups cooked, deboned diced chicken
4 cups grated monterey jack cheese (I used mozza)
2 10 3/4 oz cans cream of mushroom soup
1 soup can of milk
salt and pepper to taste
Cook the spaghetti according to the package. DO NOT OVERCOOK. Saute the onion and green peppers in the butter. Mix together all ingredients thoroughly in a large bowl. Pour into either a casserole dish or large ziploc bag. Freeze.
When thawed, bake, uncovered at 350F for 30-40 minutes, until bubbly.
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