Chicken Tetrazzini Hotdish by CK
8 oz dry spaghetti
2 cups cooked chicken, cubed
¼ cup diced, canned pimento
¼ of a green bell pepper, diced
1 small onion, diced
Dash of sherry (optional)
10.5 oz can condensed cream of mushroom soup
½ cup chicken broth
½ t salt (can use garlic salt)
1/8 t black pepper
2 cups grated cheddar or grated Italian cheese
1 clove garlic finely minced (optional)
1 small can sliced black olives, drained (optional)
1 small can Ortega diced green chilies, drained (optional)
Preheat oven to 350. Break the spaghetti into pieces approximately 4 inches long .
Cook the spaghetti in boiling, salted water, according to the package directions. Drain and rinse.
Place the cooked spaghetti, cubed chicken, pimento, green pepper, and onion in a large bowl.
Add any optional ingredients you decided to add. Pour the optional sherry, the condensed soup, and the broth over the top.
Stir in salt and pepper. Add HALF of the grated cheese, and lightly toss everything together with a fork or clean fingers.
Spray a 1 and ½ quart casserole dish with Pam or another nonstick cooking spray. Set it on a drip pan, just in case.
Transfer the contents of your mixing bowl to the casserole dish.
Sprinkle the remaining shredded cheese on top. Bake for 45 minutes. This hotdish serves 4 if you pair it with a nice salad and rolls or garlic bread.
MUFFIN TIN POTATOES GRATIN by GKT
Cooking spray
2 Tbsp. butter
3 cloves garlic, minced
2 Tbsp. flour
3/4 c. milk
1/2 c. grated Parmesan cheese
Salt & pepper to taste
2 large potatoes, peeled and thinly sliced
Preheat oven to 400. Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Bake in the preheated oven until potatoes are tender, about 25 minutes.
