Chicken Tetrazzini

Recipe Summary
Prep Time: 30 mins
Cooking Time: 30 mins
Servings: 12
Source: Momma de Kitty

Ingredients

Thin spaghetti, 1 lb
Chicken, 4 cups
Butter, 4 Tbs
Cream of Mushroom Soup, 4 cans
Chicken stock, 1 Tbs
Half-and-half, 1 cup
Sherry, 4 Tbs
Parmesan cheese, 1/2 Cup

Directions

1. Cook and drain spaghetti and toss with butter
2. Dissolve powdered chicken stock in a small amount of hot water
3. Mix soup, sherry, chicken stock, and milk together to form wet ingredients
4. In a 4 qt casserole dish layer in this order:spaghetti, chicken, wet ingredients.
5. Repeat once
6. Cover top with parmesan cheese
7. Bake for 30 mins or until casserole is heated through and cheese is melted.

Notes

1. 2 2 quart pans can be used
2. Adjust baking time accordingly if casserole is frozen or refrigerated
3. Evaporated milk may be used instead of half-and-half
4. Vermouth may be used instead of Sherry.
5. I recommend using the real deal and not cooking sherry.