Chicken Tetrazzini

Chicken Tetrazzini
from campbellskitchen.com

1 can (26 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/4 cups milk
3/4 cup grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
3 cups cubed cooked chicken or cooked turkey
1 jar (about 4.5 ounces) sliced mushrooms, drained
1/2 of a 1-pound package spaghetti, cooked according to package directions (about 4 cups)
1/3 cup dry bread crumbs
2 tablespoons butter, melted

1.  Stir the soup, milk, Parmesan cheese, sherry, if desired and onion powder in a large bowl. Add the chicken, mushrooms and spaghetti and toss to coat. Spoon the chicken mixture into a 3-quart shallow baking dish.

2.  Stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.

3.  Bake at 400°F. for 25 minutes or until the mixture is hot and bubbling.

Here is how I changed the instructions:

Stir the soup, milk parmesan cheese and sherry together and set aside.  Get the noodles (I used bow tie instead of spaghetti because I felt like it!) cooking.  Preheat oven to 400 degrees.  Cook chicken with onion (I used a tsp of dried onions).  Add zucchini (I don't love mushrooms so I used 1 zucchini instead) the last five minutes or so.  Add the noodles and mix all together with the sauce.  Transfer to a 3-quart shallow baking dish.  Then continue with steps 2 and 3.  

We paired this with a strawberry spinach salad.  Spinach, poppyseed dressing and strawberries.  Easy!

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