Chicken Tetrazzini

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 4 -5 cups cooked chicken, cut into large bite-size pieces (i use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
• 1 (8 ounce) package spaghetti or 1 (8 ounce) package narrow egg noodles, cooked al dente according to package directions,drained
• 1 cup chicken broth
• 1 medium onion, grated
• 1 can 98% fat-free cream of mushroom soup, undiluted
• 1/4 cup butter
• 2 ounces sharp cheddar cheese, grated or shredded (1/2 cup)
• 1/4 cup butter, melted
• 2 cups crushed corn flakes

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
• 3 to melted butter, add onion, soup, cheese and chicken broth and stir to mix.
• 4 set aside.
• 5 in casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
• 6 add corn flake crumbs on top of casserole.
• 7 drizzle with melted butter.
• 8 bake for 30-45 minutes until hot in center.
• 9 variation: substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.