CHICKEN TETRAZZINI

I made this recipe for dinner last night, with a few moderations, and it was a big hit. I left out the mushrooms, as we have two fungi-haters here, but substituted frozen spinach. I had no sherry, so I used marsala instead, and that seemed to work well. I also used a full cup of half-and-half, and substituted Colby Jack for the swiss cheese. Additionally, I used up the rest of my French's fried onions (you know, the ones from that green bean casserole everybody makes at Thanksgiving) by sprinkling them around the edges of the dish, and I sprinkled paprika across the parmesan before I put the dish in the oven.

I guess I actually made a different recipe from this one, when it comes right down to it, but it tasted yummy, regardless. I would double this recipe, though, because it was barely sufficient to feed three hungry people. Maybe with side dishes and bread or salad it would be enough, but on its own, we'd have been hungry if my son had been home for dinner.

CHICKEN TETRAZZINI

3 T butter
1 8-ounce package sliced mushrooms
1 tsp. chopped garlic
1 14-ounce can chicken broth
1 1.8-ounce package white sauce mix (I used Bearnaise)
1/2 c. half-and-half
2 T sherry
1 c. shredded Swiss cheese
4 oz. dried spaghetti, broken in half
2 c. cubed, cooked chicken
1/4 c. grated parmesan

1. Preheat oven to 325* F. Butter a 2-quart casserole; set aside.

2. Mewlt remaining butter. Add mushrooms and garlic; cook and stir till mushrooms are soft. Transfer to bowl; set aside.

3. In same pan, bring broth and sauce mix to a boil. Add half-and-half and sherry. Stir in cheese until melted.

4. Add pasta to pan. Cook 8-10 minutes until pasta is al dente. Stir in mushrooms and chicken.

5. Transfer to casserole. Sprinkle with parmesan. Bake 30 minutes until heated through. Makes 6 servings.