Chicken Tetrazzini!

If you like mushroom and mushroom flavor, you will love this dish!

1 lb uncooked spaghetti
1/2 lb sliced fresh mushrooms
1 cup chopped onion
1/2 tsp minced garlic
2 tbsp olive oil
3 cans condensed cream of mushroom soup
3 cups cooked chicken, cubed
1 and a 1/3 cups chicken broth ( you can just put one cup of chicken broth and 1/3 cup of sherry if you want)
1 tsp Italian seasoning
3/4 tsp pepper
2 cups grated Parmesan cheese, divided


Cook spaghetti according to package directions. Meanwhile, in a dutch oven, saute the mushrooms, onion and garlic in oil until tender. Stir in the soup, chicken, broth (and sherry if you use it), italian seasoning, pepper, and 1 cup cheese. Drain spaghetti and stir into mixture.

Transfer to 9X13 greased pan. (You can also use an 8inch baking pan and freeze the other half if you want to make later). Sprinkle with the remaining cheese. Bake at 350 for 30-40 minutes or until heated thoroughly. If you elect to freeze half of it, it can freeze up to 3 months.