Wednesday, March 28, 2007

Easy Chicken Tetrazzini

This recipe is from my friend Sherri, who has been my best friend most all of my life (except for fourth grade, when she stole the part of the narrator in the class play. I have...gotten over it (just kidding, Sherri ;-). She and I have kids around the same age and this is one of those busy mom recipes that are quick and easy to make and play hide-the-vegetable quite well, particularely if you cut up said vegetable in very tiny pieces :-).

Also excerpted from PRETTY BAD (so if you want another 30+ recipes just like this (every book has 30-odd recipes), well, they're in the book, LOL).

Madison’s Should-Have-Packed-Slippers Easy Chicken Tettrazini
8 ounces spaghetti, cooked
8 ounces chicken, cooked
1 cup broccoli, cooked
1 10 3/4-ounce can cream of mushroom soup
3/4 cup water or milk
1/2 cup grated Parmesan cheese

You don’t have time to be messing with a four-course meal—it’s time to pamper those tired tootsies. Put yesterday’s leftovers to work instead. Preheat the oven to 350 degrees. Layer the cooked spaghetti in the bottom of a 9 by 13-inch pan, then top it with the chicken and broccoli. Mix the soup with the water (or milk if you can stand the calories), and pour over the layers.

Get the foot massager plugged in, it’ll only be a minute more. Sprinkle with the cheese, then place in the oven for 30 minutes. Just enough time for a good soak, a quick massage, and a little payback for that man who has disrupted your day.

Now I really am signing off. See you all in a few days, unless I get bored and decide to check e-mail!


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