Skillet Chicken Tetrazzini
Gerber’s Amish Farm Chicken, cooked, cut up
butter or extra virgin olive oil
stalk celery, chopped
6 ounces (1-1/2 cups)
uncooked thin spaghetti
cream of chicken soup
chicken broth or bouillon
1 can (3-4 ounces)
grated parmesan cheese
medium onion, chopped
Melt butter in skillet. Add onion and celery, cook until clear.
Arrange chicken in layers over onions and celery, then add uncooked spaghetti.
Mix salt, pepper, cream of chicken soup, can of water and chicken broth in a pan and heat to dissolve soup.
Pour this over spaghetti making sure to moisten all of the noodles.
Place mushrooms on top then sprinkle with cheese.
Cover and cook on high till steam escapes.
Turn heat on low to simmer.
Cook 30 minutes stirring once or twice.