This recipe is is a warm tasty recipe for the cooler weather that is coming in. To make this recipe healthy you can use the low-fat low-sodium cream of chicken soup and try using wheat pasta or omega-3 pasta option. I prefer using fresh mushrooms rather than the canned. If you go with the fresh mushroom option you need a small box of sliced mushrooms and cook them thoroughly before mixing them in with the rest of the ingredients. Cook them in with a tablespoon of olive oil over medium heat until the mushrooms have sweated out.
Chicken Tetrazzini
Preheat oven to 350
½ box spaghetti, cooked
2 tsp butter, melted
2 cans cream of chicken soup (undiluted)
½ cup milk
2 cups cooked chicken, diced
1 can mushrooms (or fresh)
¾ cup parmesan cheese, grated
Combine all ingredients into a large bowl.
Put into buttered 9×13 casserole dish.
Bake 25-30 mins.