CHICKEN TETRAZZINI

By sarey

Ingredients

• 12 OZ UNCOOKED SPAGHETTI
• 1 CAN CREAM OF MUSHROOM SOUP
• 12 OZ SHREDDED CHEDDAR CHEESE
• 12 OZ BONELESS CHICKEN BREAST, COOKED, SHREDDED
• 1 SMALL CAN SLICED MUSHROOMS
• 1 C PEAS
• 4 OZ CHICKEN BROTH

Preparation

Step 1

PREHEAT OVEN TO 350
BREAK SPAGHETTI INTO THIRDS. BOIL UNTIL AL DENTE. DRAIN AND SET ASIDE. IN A LARGE SAUCEPAN, HEAT SOUP OVER LOW HEAT/ ADD SHREDDED CHEESE-RESERVE SOME FOR THE TOP, AND STIR TOGETHER. ADD COOKED, SHREDDED CHICKEN, MUSHROOMS AND COOKED SPAGHETTI. ADD ENOUGH OF THE RESERVED BROTH TO MAKE IT LOOSE AND LIQUID. POUR 1/2 MIXTURE INTO BAKING DISH. SPRINKLE WITH RESERVED CHEESE. POUR REMAINING MIXTURE OVER CHEESE.

BAKE 35 MINUTES OR UNTIL BUBBLY