Serves: 5
Total Calories: 873
Cook chicken in pot until done, about 60 minutes; take out and set aside. Remove broth from pot and drain through strainer. Set aside.
Cook spaghetti in boiling water until barely tender, about 6 minutes; drain and set aside.
In large skillet add 1/4 cup butter, melt and add mushrooms. Saute about 5 minutes, stirring frequently. Add remaining 1/4 cup butter and blend in flour. Add chicken broth, milk, celery, salt and pepper, stirring all the while. Cook until thickened and smooth.
Place half of the spaghetti in a greased 9 x 13 inch pan; spoon the chicken and sauce mixture over spaghetti, then place remaining spaghetti on top.
Sprinkle with breadcrumbs and top with Parmesan cheese.
Bake at 375 degrees for 35-45 minutes.
This Chicken Tetrazzini Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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