Chicken Tetrazzini and Chicken Enchiladas

This week I tried two new recipes, both of which my family loved! (That pretty much never happens, LOL)

Thanks to Jamie for posting these in her "Notes" on Facebook! :)

Chicken Tetrazzini (I doubled this for us, but this is the original recipe)
1 pkg (7 oz) thin spaghetti, broken in half
2 cups cubed cooked chicken
1 small onion, chopped
1 tbsp butter
1 can cr of mushroom soup, undiluted
1 cup milk
1/2 tsp poultry seasoning
1/8 tsp ground mustard
salt & pepper to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp shredded parmesan cheese
Minced fresh parsley

Cook spaghetti according to pkg directions. Drain & place in a greased 11x7 baking dish. Top with chicken; set aside.
In a skillet, saute the onion in butter until tender. Whisk in the soup, milk, poultry seasoning, salt & pepper and mustard until blended. Stir in the cheddar cheese; cook & stir over medium heat until cheese is melted. Pour over chicken.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
Bake, uncovered, at 350 for 25-30 mins or until heated through and cheese is melted. Sprinkle with Parsley.

4-6 servings

Chicken Enchilada Casserole (The only thing Chris wanted added to this next time was jalapenos, because he wants it a bit more spicy. Otherwise he loved it!)

1 1/3 cup chicken broth
1 can green chiles
1 cup chopped onion
1 cup fat free sour cream
3/4 tsp salt
1 tsp cumin
1 tsp pepper
2 cans 98% Fat Free Cream of Chicken Soup
1 tbsp minced garlic
1 pkg corn tortillas (at least 12 count)
4 cups cooked chicken (I boiled it and shredded in food processor)
2 cups shredded cheddar cheese

Combine the 1st 9 ingredients and bring to a boil in a pan. Remove from heat. Spread a little of the soup mixture in the bottom of a 9x13 pan. Top with 6 tortillas. Sprinkle with chicken & cheese. Repeat Layers ending with cheese. Bake at 350 for about 35 mins.