Crock Pot Chicken Tetrazzini

• 1 cup chopped onion
• 3 cups sliced fresh mushrooms
• 3 cups chopped skinless chicken (white or dark, or a combo)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon low-sodium instant chicken bouillon granules
• 1 1/2 cups water
• 1 cup skim evaporated milk
• 3 tablespoons sherry wine
• 1/2 lb spaghetti noodles, broken into short pieces
• 1 tablespoon grated parmesan cheese

1. In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour.
2. In a bowl, combine water, evaporated milk and sherry; stir well.
3. Pour over chicken mixture.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
5. Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid.
6. Sprinkle with cheese.
7. Cook on High for 15 to 20 minutes, or until pasta is done.

onion, mushrooms, chicken, allpurpose, salt, fresh ground black pepper, water, milk, sherry wine, noodles, parmesan cheese

Taken from www.food.com/recipe/crock-pot-chicken-tetrazzini-18645 (may not work)