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

1. Preheat oven to 375F Grease a 3 quart casserole.
2. Bring a pot of salted water up to a boil, cook thin spaghetti according to package directions, drain, return to pan.
3. Mix soup mix & water in a small saucepan, heat over medium until boiling, cook 1 minute stirring constantly, remove from heat & set aside.
4. In a large skillet heat oil over medium high, add mushrooms & onions, and saute until golden brown.
5. Reduce heat to low, stir in chicken, broth, sherry, Worcestershire, prepared soup.
6. Stir until well combined.
7. Stir in Italian cheese blend, & 1/2 cup of Parmesan, pepper to taste.
8. Pour over cooked spaghetti & toss until combined.
9. Transfer to prepared casserole, top with remaining Parmesan, bake uncovered 20-25 minutes until bubbling.
10. 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)