One Pot Chicken Tetrazzini

• 1 medium onion, chopped
• 1/4 c. chopped celery
• 3 Tbsp. butter
• 2 1/2 c. cubed cooked chicken
• 6 oz. uncooked spaghetti, broken into pieces
• 1 (10 oz.) can cream of chicken soup
• 2 1/2 c. chicken broth
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• pinch of nutmeg
• 1 c. canned, sliced mushrooms or 1/2 c. sliced fresh mushrooms

1. Saute onion and celery in butter in a Dutch oven until tender. If you are using fresh mushrooms, saute at the same time. Arrange chicken in a layer over vegetables.
2. Add spaghetti in a layer.
3. Combine soup, broth, lemon juice, pepper and nutmeg and pour over spaghetti, making sure all spaghetti is moistened.
4. If using canned mushrooms, add to top.
5. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender.
6. Garnish with grated Parmesan cheese or paprika if desired.

onion, celery, butter, chicken, cream of chicken soup, chicken broth, lemon juice, pepper, nutmeg, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897581 (may not work)