wendy b's chicken tetrazzini

*I haven't made this yet but it's on the list! My mama friends love it!.

wendy b's chicken tetrazzini

2-3 lbs fresh chicken breasts, cut into bite size pieces
at least 1 full package of sliced fresh mushrooms (for ours - i use 2 huge packages of fresh m'rooms. they cook way down)
- reserve the liquid from sautéing the m'rooms (in butter, of course!)
6 tbs real butter, divided
1 large jar of pimentos, drained
1 can cream of chicken soup
1 can evaporated milk ( 1 1/4 cups is what it should be)
cayenne pepper to taste
celery salt to taste
kosher salt to taste

1 box thin spaghetti, broken up
1 small onion, diced
1 generous cup or more of sharp cheddar
1/4 cup or more of fresh shredded parmesan
1 cup plain breadcrumbs

boil spaghetti, drain. toss with some butter. Mix spag. with sautéed m'rooms (reserve liquid and set aside) and drained pimentos. Set noodles aside.

cook chicken and onions in butter until chicken is no longer pink

add all seasonings, then add the m'room liquid and stir in the cream of chicken soup until smooth.

slowly add the evap. milk and stir until smooth. continue simmering this sauce for 5 minutes

put spag mixture into greased (yes, with real butter) 9X13 casserole dish
pour chicken sauce over the spaghetti
sprinkle top with your cheddar and parm

in micro, melt butter and mix with breadcrumbs
sprinkle crumbs over top of cheese, then sprinkle the top of the crumbs with a bit more shredded fresh parm (b/c it will get toasty and crunchy yum)

bake uncovered at 350 for 30 minutes