this recipe is from a dear friend, jan...its perfect for freezing, or using half for another friend...
chicken tetrazzini
16 oz. spaghetti
3T butter
1 c. chopped green pepper
5c. diced cooked chicken
2-3c. monteray jack cheese
2 cr. mushroom soup
1 (soup) can of milk
salt/pepper
cook and drain spaghetti. add remaining ingredients. (leave half the cheese to put on top) place in 9x13 dish (or 2 square dishes if you want to freeze one) bake uncovered on 350 degrees for 30 min until bubbly.
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