Saturday, October 10, 2009
The last time I made Chicken Tetrezzini I had enough for three small casseroles, which was so great! However, the two of us found that we could only eat like half of each casserole, so I decided to change it up a bit the second night.
All I did was mix in one can of diced tomatoes and a couple of small cans of sliced black olives, a bit of cayenne pepper, and stick it in the oven for 35 to 40 minutes at 350* and serve with a tossed salad and garlic bread. It somewhat extends that I-don't-feel-like-cooking-today thing for a whole other day, which is never a bad thing. And trust me, this is so delicious!
Adjust seasonings to personal taste. You can do the same with each of the casseroles you make, which really is nice to have in the freezer for those days that you don't care to cook.