Chicken Tetrazzini

• salt
• 1 whole chicken
• 1/3 stick butter
• 6 oz. spaghetti
• 4 oz. mushroom caps
• 2 cans cream of chicken soup
• 8 oz. sour cream
• 1 Tbsp. Beau Monde
• grated Parmesan cheese

1. Boil whole chicken until tender (approximately 1 hour).
2. Let cool.
3. Cut into 1-inch pieces.
4. Reserve broth.
5. Discard skin and bones.
6. Break spaghetti into 1 1/2-inch pieces and boil until tender (approximately 10 minutes).
7. Saute mushrooms in melted butter.
8. Add chicken soup and sour cream until creamy.
9. Combine soup mixture, chicken and spaghetti; stir in Beau Monde.
10. Spoon mixture into buttered casserole dish and sprinkle with Parmesan cheese.
11. Add 1 cup broth on top to keep from drying out.
12. Bake at 300u0b0 for 45 minutes.
13. Yields 8 servings.

salt, chicken, butter, spaghetti, mushroom caps, cream of chicken soup, sour cream, monde, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205643 (may not work)