Chicken Tetrazzini

From Margaret Huber

Ingredients

• 2 1/2 cups uncooked spaghetti, broken into 2" pieces
• 3 whole chicken breasts, cooked and shredded (or canned chicken)
• 3/4 cups diced bell peppers
• 1 medium onion, chopped
• 1 can (10.75 oz) cream of mushroom or cream of chicken soup
• 1 can (10.75 oz) cream of celery soup
• 1 can (15 oz) chicken broth
• 3 1/2 cups grated cheese (cheddar, mozzarella, or colby jack)
• 1/2 cup grated parmesan cheese

Directions

1. Mix together spaghetti, chicken, peppers, onion, soups, broth, and shredded cheese
2. Place in 3 quart or 9x13 glass dish
3. Sprinkle parmesan cheese on top
4. Cover and refrigerate 12-24 hours
5. Take pan out of refrigerator, uncover, place in oven, and heat oven to 350F
6. Bake for 1 hour