My Tetrazzini
- 12 ounces thin spaghetti, broken in thirds
- 13 cup cream of mushroom soup mix
- 10 ounces water
- 1 tablespoon olive oil
- 2 cups mushrooms, thinly sliced
- 1 cup diced onion
- 2 cups chicken, poached & shredded
- 1 cup chicken broth
- 13 cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1 cup Italian cheese blend, shredded
- 34 cup parmesan cheese, grated, divided
- fresh ground pepper, to taste
- Preheat oven to 375F Grease a 3 quart casserole.
- Bring a pot of salted water up to a boil, cook thin spaghetti according to package directions, drain, return to pan.
- Mix soup mix & water in a small saucepan, heat over medium until boiling, cook 1 minute stirring constantly, remove from heat & set aside.
- In a large skillet heat oil over medium high, add mushrooms & onions, and saute until golden brown.
- Reduce heat to low, stir in chicken, broth, sherry, Worcestershire, prepared soup.
- Stir until well combined.
- Stir in Italian cheese blend, & 1/2 cup of Parmesan, pepper to taste.
- Pour over cooked spaghetti & toss until combined.
- Transfer to prepared casserole, top with remaining Parmesan, bake uncovered 20-25 minutes until bubbling.
- Let rest 5 minutes, serve.
thin spaghetti, cream of mushroom soup mix, water, olive oil, mushrooms, onion, chicken, chicken broth, sherry, worcestershire sauce, italian cheese blend, parmesan cheese, fresh ground pepper
Taken from www.food.com/recipe/my-tetrazzini-511530 (may not work)