Mom's Chicken Tetrazzini

My Mom is known for many things... her humor, her out-goingness, being a successful business woman and her mad high school basketball skills. Her cooking, however, is not one of those things. Luckily for my little sister, Allison - who is still living at home - she's perfected a few things, like her Chicken Tetrazzini. 

This is one of the meals I use a lot when feeding friends who have just had a child, or a surgery, or some other life event that has taken them out of the kitchen. It's usually a hit. It's wonderful with garlic bread and a wedge salad with homemade ranch dressing... mmm.

What you'll need:

1 chicken (boiled)

1 pkg thin spaghetti (7 oz.)

1 can cream of chicken soup

1 can cream of mushroom soup

1/4 cup milk

1/4 cup water

1/2 t. curry powder

1/8 t. basil

1/4 t. thyme

1/4 t. oregano

1 small package fresh mushrooms (sliced)

1 medium onion (diced)

1 small jar pimentos

1 small jar Old English Cheese

2 to 3 cups shredded cheddar cheese (can vary depending on your cheese love level)

Boil your chicken, set aside to let cool. While chicken is cooling, cook spaghetti in liquid chicken was boiled in. Sauté onion and mushrooms in about 2 T of butter. Add soups, Old English cheese, milk, water and spices. Add cooked spaghetti to mixture then throw in the diced chicken. Mix it all up really well. Put mixture in a large casserole dish and top with shredded cheddar cheese. Bake at 350 degrees for 45 minutes. 

Note: If your mixture is too dry before baking, add some of the chicken stock to the mixture.

Here's a picture from the batch we took down to Memaw... she's now a fan too! Thanks for the recipe Mom!