Chicken Tetrazzini

Back in my college days- my room-mate, Tara, made this and it became a quick favorite...and 10 years later it is still one of my go-to recipes.  So try it out - it is really good!

Chicken Tetrazzini:

• 2 Tbsp butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cups shredded cooked chicken
• 6 oz. uncooked spaghetti noodles
• 1 can cream of chicken soup
• 2 cups water
• 2 chicken bouillon cubes 
• 1 can sliced mushrooms
• 1/2 cup grated Parmesan cheese
• Paprika

In a large skillet, melt the butter.  Add onion and celery and cook until soft.  Arrange shredded chicken on top then layer the spaghetti noodles on top of the chicken (lay all in one direction to make it easier to serve).  

In sauce pan mix soup, water, and bouillon.  Heat and stir until warm and smooth.  Pour over noodles covering all.  Lay mushrooms on top (I leave these out because we are not mushroom lovers..or even likers). Sprinkle Parmesan on top and finish it off with a sprinkle of paprika.  

Cover and let simmer until sauce is cooked down and noodles are soft.  Watch carefully not to burn the bottom.  You want it to be moist, not runny...usually about 15-20 minutes.

Enjoy!!