Monday, October 13, 2008

Fireman Bob's Chicken Tetrazzini

Chicken Tetrazzini

16 ounce spaghetti
½ cup margarine - melted
1 cup diced onions
2 cans cream of chicken soup - undiluted
2 cups water
2 chicken bouillon cubes
1 cup slivered black olives
4 cups cooked cubed chicken
2 cups shredded cheddar cheese
10 ounce package frozen peas
2 teaspoons salt
1/4 teaspoon pepper

Cook spaghetti and drain.
Saute' onions in margarine until tender.
Stir in soup, water, and bouillon cubes.
Cook and stir until blended.
Stir in spaghetti and remaining ingredients.
Put in Crock pot and cook on low for 2 to 3 hours.


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