EASY CHICKEN TETRAZZINI

Ingredients:

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded Cheddar cheese

Directions:

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Submitted by Donna Engebos, Wellness Department

 

PIZZA CASSEROLE

 

1 lb. hamburger
1 tbsp. oregano
1 small onion, chopped
1 8oz. tomato sauce
1 14 or 15oz. can pizza sauce
1 8oz pkg. egg noodles
8 oz. pkg. shredded Mozzarella cheese
(Add pepperoni slices if desired.)

Brown meat and onion.  Add oregano and sauces.  Boil noodles and drain.  Mix all ingredients in large casserole dish. Spread cheese on top.  Bake at 350 degrees for 35 minutes. 

 
Variations:  Add 8 ounces Cheddar cheese and use Rotini instead of egg noodles.

Submitted by Cindy Duchateau, School Age Department on 9/4/2014