Chicken and Ham Tetrazzini
- 6 chicken legs
- 1 cup cooked ham, chopped (I use leftovers from baked cottage roll ham)
- 2 tablespoons oil
- 1 onion, chopped,
- 1/2 tsp)
- salt and pepper
- 1 can condensed cream mushroom soup
- 12 cup homogonized milk
- 1 tablespoon parsley, fresh or 1 teaspoon dried parsley
- 14 cup spaghetti noodles
- 12 cup parmesan cheese
- . , (optional)
DirectionsHeat the oil in a saucepan.
Add onions and garlic.
Saute till golden brown.
Add chicken and ham and vegetables.
Add mushroom soup and milk.
Add parsley, salt and pepper.
Stir, cover and cook till chicken is done.
You may need to add more milk or water if it gets too thick.
In a seperate pot, cook pasta using the minimum time requirements.
Preheat oven to 400F.
Spray a casserole dish with Pam or non-stick vegetable spray.
Put pasta down.
Lay chicken and ham on top.
Sprinkle with half the cheese.
Pour the sauce over it.
Sprinkle remaining cheese on top.
Bake covered for 20 min.