Monday, November 8, 2010

Chicken Caesar Tetrazzini

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Parmigiano ReggianoImage via WikipediaI found this recipe in a cookbook put out by the members of the S.A.A.D Chapter of Athens High School in Southern Michigan.  It was postedby a student named Bill.  Good job Bill!  I made it tonight, and it was SUPER.
The Old Guy

Chicken Caesar Tetrazzini

8 ounces cooked spaghetti
2 cups chicken, cooked and cubed
1 cup chicken broth
1 cup Caesar Salad dressing
1 jar sliced mushrooms, drained (I used a 4 oz can)
1/2 cup Parmesan cheese, grated
2 Tablespoons dry bread crumbs

Combine cooked spaghetti with the chicken broth, Caesar dressing, and mushrooms in a large mixing bowl.  Place the mixture in a 2 quart casserole dish; (I used a 9 x 13x 2 inch dish) Mix together the Parmesan cheese and bread crumbs in a small bowl and sprinkle over spaghetti mixture.  Bake at 350 degrees in a pre-heated oven for 25 to 30 minutes or until casserole is hot and bubbly.
Serve with a salad and garlic bread for a quick and easy dinner or lunch.
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