Serves 48

Chicken TetrazziniIngredients:
3 lbs uncooked spaghetti
6 large yellow onions, diced
8 green Bell peppers, seeded and diced
1 1/4 cups butter, melted
11 (3 lbs) whole chickens, cooked and diced*
4 Tbsp garlic salt
6 lbs (24 cups) of mild cheddar cheese, shredded**
12 (10 ounce) cans Cream of Mushroom soup
1 3/4 quarts ounces milk or half-and-half
Pepper, to taste
6 cups buttered bread crumbs or crushed crackers

1. Preheat oven to 350 degrees F.
2. Cook the spaghetti according to package directions.
3. In a separate pan, sauté the onion and green pepper in the butter.
4. Mix together all ingredients thoroughly in a large bowl.
5. Bake in greased 9×13 inch baking dish for 45 – 60 minutes, or until heated through.
6. Top with buttered bread crumbs or crushed crackers the last few minutes of baking.

Larry KACF r* Chef’s Notes: Allow about 1/4 pound of boneless chicken per serving. Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. A 3 1/2 pound whole chicken will yield about 3 cups of diced cooked chicken. 11 (3 lbs) whole chickens = 33 cups diced, cooked, chicken (Lightly pick and freeze the carcasses for use later).

Lea Making Chicken Salad** An 8 ounce package of shredded cheese fills a 16 ounce measuring cup. Although there are 8 ounces in a liquid cup measure, 8 ounces in weight won’t always yield the same cup measure. Eight ounces of shredded cheese equals 2 cups; four ounces of shredded cheese equals 1 cup.