Chicken Tetrazzini

By avaspapa

Ingredients

• 6-8 oz. cooked spaghetti, drained
• 1 medium onion, chopped
• 6 T. butter
• 1 can (8 oz.) mushrooms, drained
• 4 T. flour
• 2 c. chicken broth
• 2/3 c. evaporated milk (5 oz.)
• 1/3-2/3 c. Parmesan cheese
• 1 t. salt
• 3 c. cooked chicken, diced

Preparation

Step 1

Saute onion and mushroom in butter until onions are transparent. Scoop out onions save in a dish. Heat butter on medium and add flour, stir with wire whisk until bubbly. Slowly add evaporated milk, stir until thickened. Then add 2 c. chicken broth and 1/2-2/3 c. Parmesan cheese. Cook until thick and add chicken. Pour into a greased 9 x 13 inch pan casserole dish and heat at 350 deg. for 45 minutes. Before baking you can sprinkle additional Parmesan cheese to cover if desired.