Cheesy Chicken Tetrazzini Recipe

1 c of milk
2 oz of mushrooms (canned); sliced
1/2 lb of spaghetti
1/4 c of Parmesan (or Cheddar) cheese; grated
1 c of bread crumbs (soft)
3 pcs of chicken breast fillets; skinned, cooked & sliced into chunks
2 Tbsps of butter (or margarine); softened
10 cans cream of mushroom soup (1/2 oz each); condensed

Break the spaghetti into 2-3 inch portions. Cook it as stated in the package instructions until al dente.

Drain the spaghetti, and transfer it to a strainer. Wash the spaghetti under cold running water; and then drain it again. Let it cool.

Preheat the oven up to 400 degrees F.

Combine the mushroom soup, all-purpose cream, chicken and mushrooms altogether into one large bowl. Whisk it ’til smooth.

Afterward, add in the spaghetti with the mushroom soup mixture and combine well. Transfer the spaghetti and mushroom soup mix into an oiled casserole (2.5 quarts).

Combine the softened butter, crumbs, and grated Parmesan in a small mixing bowl. Mix it well ’til smooth. Pour it on top of the spaghetti; and then bake for 45 minutes or up to an hour, ’til the surface turns light brown.

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