Recipe Categories
Poultry
Casseroles 
Chicken Casseroles

Kat's Cooked 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

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