Monday, June 16, 2008

Chicken Tetrazinni

Chicken tetrazzini
2 cups chopped chicken
1 lb spaghetti cooked 2 min less than shortest time on the package
2 can fat free low sodium cream of chicken soup
1 can of milk
2 cups of italian blend cheese
1 tsp (or more to taste) of cayenne pepper
salt and pepper to taste2 T dried parsley.
Heat soup and milk together, add cheese and melt together.
Mix with the remaining ingredients and put into two one gallon freezer bags.
Thaw and bake at 350 covered for 30 min.

You could also substitute Tuna

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