My Tetrazzini

Read the recipes & did it my way. Must have sherry & Worcestershire to make it tetrazzini. Should not have any green veggies, & the cheese should be white cheese. I poached chicken breast in chicken stock & used the liquid as the broth in the recipe.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 12  ounces  thin spaghetti, broken in thirds
• 1⁄3 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
• 1⁄3 cup dry sherry
• 1  tablespoon Worcestershire sauce
• 1  cup  Italian cheese blend, shredded
• 3⁄4 cup parmesan cheese, grated, divided
•  fresh ground pepper, to taste

Directions

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