Chicken Tetrazzini

Chicken tetrazzini is another of our traditional family dishes.  Both of my grandmothers prepared it when they were hosting a crowd.  It's pretty cheap eating, as the cost of the ingredients is low and it makes a lot of food.  It's a creamy, cheesy casserole that I'm perfectly happy eating on a regular basis.  Here's our recipe.

Ingredients:

5 boneless skinless chicken breasts, baked or boiled and chopped
1 package thin spaghetti, cooked
1 large onion, chopped
1/2 bell pepper, chopped
1 tablespoon butter
1 can, cream of mushroom soup
1 pound Velveeta cheese, cubed
2 cups white sauce (recipe follows)

Ingredients for White Sauce:

2 cups milk
2 tablespoons butter
2 tablespoons conrstarch

Heat the butter in a large skillet.  Saute the onion and bell pepper.

Combine ingredients for white sauce in a medium sauce pan and cook until thick.  Add the Velveeta and soup to the white sauce.

In a large mixing bowl, combine the chicken, white sauce mixture, onion and bell pepper mixture, and the cooked spaghetti.  Mix well.

Pour mixture into a greased 13x9 baking dish.  Cook at 350-degrees for one hour, or until the top is brown and bubbling.