CHICKEN GREEN BEAN TETRAZZINI|
2 c. diced cooked chicken
5 c. water*
1 can mushroom soup
4 large or 8 small mushrooms
1 medium onion
1/4 c. chopped pimiento
1/2 c. slivered almonds or 1
can water chestnuts
1 chicken bouillon cube
1/2 c. milk
1/4 c. margarine
2 c. frozen green beans
1 (8 oz.) pkg. spaghetti
salt and pepper to taste
Mrs. Dash to taste
parsley to taste
Parmesan cheese to taste
Except for parsley, Parmesan cheese and spaghetti, heat
other ingredients (to boiling) in large saucepan. Add the
spaghetti, cooking until soft (flavors cook into spaghetti).
Put in crock-pot and garnish with parsley. Continue cooking on
high for about 3 hours. Serve with grated Parmesan cheese.
Serves 6 to 8.
*Note: To cook in oven or microwave, cook the spaghetti
first. Butter casserole. Reduce water to 1 cup; combine all
ingredients and top with Parmesan cheese. Bake at 350 degrees for 45
minutes. Microwave about 7 to 8 minutes on High.
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