Kat's Chicken Tetrazzini
1 16 oz pkg spaghetti in 2 inch pieces
11/2 cups sliced mushrooms
8 tbs butter
6 tbs chopped onion
Salt, cayenne & pepper
1/2 tsp oregano
2 cans cream of chicken soup
2 13oz cans evaporated milk
1 small jar chopped pimentos
4 cups, cubed chicken or more
1 cup shredded Cheddar cheese
Cook spaghetti, drain rinse in hot water. Drain mushrooms, saving liquid.
Melt butter in a saucepan sauté onions add seasonings and mushroom liquid.
Blend in soup, stir until smooth. Gradually, add milk stirring constantly until
sauce is smooth and thickened. In 2 9x13 buttered casseroles mix spaghetti, mushrooms,
pimentos and chicken. Pour sauce over and mix well. Top with cheese and bake @
350 untill brown and bubbly 30 -45 mins. Freezes well
-
Models in magazines can look very different in real life. In magazines,
lighting, make-up, photo re-touching, and other special effects contribute
to an unreal look.