Belva St. Chicken Tetrazzini Recipe

Directions:

1. Place frozen chicken tenderloins in pan; add water to cover.
2. Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
3. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
4. Remove chicken from broth, reserving broth.
5. Let chicken cool to touch. Shred chicken.
6. Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
7. Cook spaghetti in broth according to package directions and drain.
8. Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
9. Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
10. Cook 1 minute, stirring constantly.
11. Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
12. Add 3/4 cup Cheddar cheese, stirring until cheese melts.
13. Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
14. Combine chicken mixture and spaghetti, tossing until combined.
15. Spread mixture in a greased 13x9 inch baking dish.
16. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
17. Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
18. Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
19. Repeat with parmesan-paprika mix.
20. Bake 5 more minutes or until cheddar cheese melts.