Chicken Tetrazzini Casserole

• 8 ounces, weight Spaghetti Noodles
• 2- 1/2 cups Shredded, Cooked Chicken (can Use Rotisserie Chicken)
• 1 cup Sliced Mushrooms
• 1 Tablespoon Olive Oil
• 3 Tablespoons Butter
• 13 cups Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 cup Chicken Broth
• 2 Tablespoons Cooking Sherry
• 1/2 cups Shredded Swiss Cheese
• 13 cups Shredded Fresh Parmesan Cheese
• 1 cup Fat-free Half-and-half
• 1/2 cups Plain Breadcrumbs, Store Bought Or Homemade

1. Cook the spaghetti noodles according to package directions.
2. Drain and rinse with cold water.
3. Take your kitchen scissors and cut the spaghetti into smaller pieces.
4. Buy a rotisserie chicken from the grocery store (or use cooked chicken breasts) and shred.
5. Saute the sliced mushrooms in the olive oil over medium heat until softened and the liquid boils out and set aside in bowl.
6. For the white sauce: Melt the butter in a medium saucepan over almost medium heat.
7. Slowly add the flour, salt and pepper.
8. Whisk together.
9. Whisk in the chicken broth and sherry until lumps disappear.
10. Gradually add the cheeses and whisk until all melted.
11. Whisk in the fat free half and half gradually and stir until it thickens.
12. For the topping: Use a food processor/blender to make your own bread crumbs or use plain store bought bread crumbs.
13. Mix the chicken, spaghetti, mushrooms and white sauce together in large bowl.
14. Pour into a large casserole pan.
15. Top with bread crumbs.
16. Bake at 350 degrees F for 30 minutes.

noodles, chicken, mushrooms, olive oil, butter, flour, salt, pepper, chicken broth, cooking sherry, swiss cheese, parmesan cheese, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/chicken-tetrazzini-casserole/ (may not work)