Chicken Tetrazzini
This recipe has been around for ages. My "Calf Fries to Caviar" cookbook automatically opens to this recipe.
1 box small pasta, any shape
1/2 stick butter
1/4 cup onion
1/2 bell pepper, any color
1 small jar pimiento (or roasted red bell pepper)
15-ish ounces canned chicken (or any cooked chicken you have on hand)
salt and pepper
1 can cream of whatever (again, I use mushroom)
Cook pasta. Melt butter in pan over medium heat. Add chopped onion, bell pepper, and pimiento. Saute for about 5 minutes until soft. Remove from heat and add chicken, salt, pepper, and soup. Mix in cooked pasta. Place in 1 large baking dish (or 2 small ones if you want to freeze one). Top with big handful of grated cheese and bake at 350 degrees until hot.
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