Recipe - Lois Burkharts Chickenturkey Tetrazinni

2 tablespoon Chopped onion
1 tablespoon Margerine
3 tablespoon Sherry
2 cup Cooked chicken or turkey
1 tablespoon Dry parsley
1 cn Mushroom soup; undiluted
One half cup Water
One half cup Shredded sharp cheddar
cheese
2 tablespoon Chopped pimiento
2 cup Cooked spaghetti; (measure
after cooking)

In a saucepan, cook onion in margerine until tender. Blend in soup, water,
cheese, and sherry. Heat, stirring, until the cheese melts.

Add chicke or turkey, piniento, and parsley. Fold in spaghetti. Pour into a
Pamsprayed 9x13 casserole. (Or use a disposable pan.)

Bake, covered, in a 350 degree oven until bbbly in the center. Makes about
5 servings.

Notes: To make a frozen casserole, simply assemble it to the baking stage,
cover with foil and freeze. Defrost before baking, or if baking frozen,
lower the oven heat to 325 and bake for about an hour...perhaps longer.

Leftovers reheat well in microwave. Is easily doubled.

Lois Burkhart is one of my neighbors across the street. She served this for
dinner one night when we were guests, and we absolutely love it. She got
the recipe from her minister's wife, who got it from someone else....you
know the routine with a really good recipe.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Dec
22, 1997