Chicken Tetrazzini

Chicken Tetrazzini, originally uploaded by queenofthemoodswingset2.

Chicken Tetrazzini

thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients

* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste


Topping

* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping


Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.