Chicken Tetrazzini

• CASSEROLE
• 4 -5 cups cooked chicken, cut into large bite-size pieces (I use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
• 1 (8 ounce) package spaghetti or (8 ounce) package narrow egg noodles, cooked al dente according to package directions,drained
• 1 cup chicken broth
• 1 medium onion, grated
• 1 can 98% fat-free cream of mushroom soup, undiluted
• 1/4 cup butter
• 2 ounces sharp cheddar cheese, grated or shredded (1/2 cup)
• TOPPING
• 1/4 cup butter, melted
• 2 cups crushed corn flakes

1. Preheat oven to 350 degrees.
2. Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
3. To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
4. Set aside.
5. In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
6. Add corn flake crumbs on top of casserole.
7. Drizzle with melted butter.
8. Bake for 30-45 minutes until hot in center.
9. VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.

chicken, egg noodles, chicken broth, onion, cream of mushroom soup, butter, cheddar cheese, topping, butter, corn flakes

Taken from www.food.com/recipe/chicken-tetrazzini-57282 (may not work)