Chicken Tetrazzini Hotdish

Red Velvet Cupcake Murder

Preheat oven to 350 degrees F., rack in the middle position.

## Ingredients

* 1 and ¼ cups spaghetti ***(I used Ronzoni, half of a one-pound package)***
* 1 and ½ to 2 cups cooked chicken, cut up in cubes
* 1/4 cup diced, canned pimento ***(approximately 1 small jar —you can buy it already diced)***
* 1/4 of a green bell pepper, diced
* 1 small onion, diced
* Dash of sherry ***(optional)***
* 1 can condensed cream of mushroom soup ***(I used Campbell’s)***
* 1/2 cup chicken broth ***(I used a bouillon cube dissolved in a half-cup of hot water)***
* 1/2 teaspoon salt ***(I used Lawry’s garlic salt since there’s no other garlic in the recipe)***
* 1/8 teaspoon black pepper ***(freshly ground is best)***
* 2 to 3 cups grated cheddar cheese ***(or grated Italian cheeses)***
* 1 clove garlic finely minced **(optional)**
* 1 small can sliced black olives, drained ***(optional)***
* 1 small can ***Ortega*** diced green chilies, drained ***(optional)***
* **“Slap Ya Mama”** hot sauce ***(optional, for Mike)***

**Hannah’s 1st Note: Florence likes things on the bland side and while this hotdish is delicious just the way she made it, I spiced it up a little for Norman by adding a clove of garlic and a small can of diced green chilies.  I also added a small can of sliced black olives to add interest. I served this with a bowl of freshly grated Parmesan to sprinkle on top of each serving. When Mike unexpectedly joined us for dinner, I put a bottle of “Slap Ya Mama” hot sauce on the table for him.**

## Directions:

* Break the spaghetti into pieces approximately 4 inches long. Cook the spaghetti in boiling, salted water, according to the package directions. ***(Mine cooked for 10 minutes.)*** Drain it and rinse it.
* Place the cooked spaghetti, cubed chicken, pimento, green pepper, and onion in a large bowl. At this point, add any optional ingredients you decided to add.
* Pour the sherry ***(if you decided to use it)***, the condensed soup, and the chicken broth over the top.
* Sprinkle on the salt and the pepper and stir them in.
* Add HALF of the grated cheese, and lightly toss everything together with a fork. ***(I gave up on the fork and used my impeccably clean fingers instead.)***
* Spray a 1 and 1/2 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 the Chicken Tetrazzini Hotdish at 350 degrees F., for 45 minutes.

**Hannah’s 2nd Note: To double this recipe, just double the ingredients and bake it in a larger casserole dish. You don’t have to double the baking time, but I’d give it an extra 20 minutes or so.**

**When I make this for a potluck dinner, I use a disposable, half-size steam table pan. (Use 2 nested together, if the ones you buy are flimsy.) Since it spreads out in the disposable pan, I only give it an extra 15 minutes, bringing the baking time up to one hour. The reason I use a disposable pan is that I don’t have to wait around for my pan to be washed at the end of the evening.**

Yield: This hotdish serves 4 if you pair it with a nice salad and rolls or garlic bread.

**Hannah’s 3rd Note: This recipe is so easy I’m going to tell Mother to add it to her repertoire of entrees.**