Chicken Tetrazzini
4 c. chopped chicken
8 oz. spaghetti noodles
½ c. butter
1 large onion, chopped
½ c. flour
2 c. half and half
6 oz. canned mushrooms
1 small jar pimentos
1 qt. chicken broth
½ t. salt
½ t. garlic powder
1 lb. grated cheddar cheese
Cook spaghetti in broth
until juice is absorbed. Melt
butter, add pimentos and
onion. Cook until tender, then
add mushrooms. Sprinkle
flour over and stir well. Add
half and half and stir in 3/4
of cheese and seasonings. Stir
until cheese melts. Combine
all ingredients and bake at 350
for 20-30 minutes in lightly
greased 9 x 13-inch baking
dish. Sprinkle remaining
cheese over top before baking.
Hot Cheese Squares
16 oz. Pepper Jack cheese (or mix of
Colby and Monterey), shredded
16 oz. sharp cheddar cheese, shredded
1 (5 oz.) can evaporated milk
1 T. all-purpose flour
1 t. salt
1 t. pepper
4 eggs, beaten
1 (4 oz.) can green chilies
Mix cheeses and spread in 9 x
13-inch baking dish. Combine milk,
flour, salt and pepper and mix until
smooth. Add eggs and mix well. Stir
in green chilies. Pour over cheese.
Bake at 350 for 45 minutes or until
brown. Cool slightly and cut into
squares.
