Chicken Tetrazzini

Chicken Tetrazzini

8 oz spaghetti, broken in pieces, cooked & drained

4 oz sliced mushrooms, drained (save the liquid)

4 Tbsp butter

3 Tbsp chopped onion

1/2 cups chopped celery

few grains of cayenne pepper

1/4 tsp marjoram (opt)

1 can cream of chicken soup

1 2/3 cup evaporated milk

2 Tbsp chopped pimento

2 cups cooked chicken, cut in bite sized pieces

1/2 cups sharp Cheddar cheese, grated

1/2 cups grated Parmesan

1/2 cups cooking sherry (opt)

In skillet, melt the butter. Saute the onion and celery. 

Add seasonings and mushroom liquid.

Blend in soup and stir until smooth.

Gradually add evaporated milk stirring constantly until smooth and thickened.

Grease a casserole dish. Add spaghetti, mushrooms, pimento and chicken. Stir together.

Pour in the sauce and mix well.

Top with the Cheddar cheese and Parmesan.

Heat oven to 350 degrees.

Bake 30 minutes - until bubbly.

*This is a good dish to make up a day or so ahead of time and keep in the refrigerator.

Take it out about 30 minutes before dinner and bake as directed.

This is also easy to double for larger families.

from Mother's in the Kitchen