Easy Chicken Tetrazzini
|Cream and mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Canned mushroom pieces||3⁄4 Can (7.5 oz) (Or 1 Small Can)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Place chicken in large kettle; add about 2 quarts cold water.
Bring to a boil.
Reduce heat; simmer until chicken is tender.
Take chicken from broth, reserving broth.
Cut chicken from bones in small pieces.
Cook spaghetti in reserved broth until tender; drain well.
Blend soup and milk in saucepan; add chicken, pimento and mushrooms.
Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with salt and pepper.
Top with Parmesan cheese; cover.
Bake at 350 degrees for 30 to 35 minutes.