Easy Chicken Tetrazzini

• 1 chicken or 3 or 4 large chicken breasts
• 1 can cream of mushroom soup
• 2 Tbsp. chopped pimento
• 1/2 c. milk
• 1/2 c. shredded Cheddar cheese
• 1 small can mushroom pieces
• salt and pepper to taste
• grated Parmesan cheese
• 8 oz. spaghetti

1. Place chicken in large pot with one stalk or piece of celery and one carrot and small amount of onion salt.
2. Add about 2 pints cold water.
3. Bring to boil.
4. Reduce heat; simmer until chicken is tender.
5. Take chicken from broth, reserving broth.
6. Cut chicken from bones in small pieces.
7. Cook spaghetti in broth until tender; drain well.
8. Blend soup and milk in saucepan.
9. Add chicken, pimento and mushrooms.
10. Heat thoroughly.
11. Layer spaghetti, chicken mixture and Cheddar cheese in long casserole dish, sprinkling each layer with salt and pepper.
12. Top with Parmesan cheese.
13. Cover with foil. Bake at 350u0b0 for 30 to 35 minutes.

chicken, cream of mushroom soup, pimento, milk, cheddar cheese, mushroom pieces, salt, parmesan cheese, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563852 (may not work)