Chicken Tetrazzini

1 pound spaghetti -- broken in thirds
3 cans cream of mushroom soup -- or any "cream of" variety
12 ounces shredded cheddar cheese
6 cups shredded boiled chicken breast meat
1 pound fresh mushrooms -- sauteed in butter
4 ounces sliced pimiento

Preheat oven to 350 degrees F . Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside, reserving some of the broth.

In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.

Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.



NOTES : This makes a bunch. You won't get it into a normal 9 X 13 pan. You will have some left over to share or freeze for a later use. This is really flavorful and a good potluck dish. I feel the chicken is best shredded - It blends well with the broken spaghetti. It can easily be cut in half also.