Chicken Tetrazzini

Ingredients

• 1/4 cup crushed Ritz cracker
• 1 tablespoon margarine
• 1/2 cup parmesan cheese, divided
• 1/4 cup chopped onion
• 1/8 cup flour
• 1 dash salt
• 1 dash pepper
• 7 ounces chicken broth (half a can)
• 6 ounces nestle Carnation Evaporated Milk (half a can)
• 1 cup cooked chicken

• 1 (4 ounce) can sliced mushrooms
• 1/2 cup frozen peas
• 4 ounces cooked spaghetti

Directions

1. 1

   Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside.

2. 2

   Melt butter in medium saucepan over medium heat.

3. 3

   Add onion; cook, stirring occasionally for 1-2 minutes or until tender.

4. 4

   Stir in flour, salt & pepper; cook, stirring constantly for 1 minute.

5. 5

   Remove from heat, gradually stir in broth.

6. 6

   Return to heat, bring to boil over medium heat, stirring constantly.

7. 7

   Stir in evaporated milk and remaining cheese.

8. 8

   Remove from heat. Stir in chicken, mushrooms, and peas.

9. 9

   Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping.

10. 10

    Bake at 350 for 20-25 minutes.