EASY Chicken Tetrazzini

This actually tastes a lot better than it looks!

1/2 pound cooked/drained spaghetti (I used wheat)

2 cups shredded chicken-cooked of course. (rotisserie leftovers)

1 can cream soup, chicken or celery

1 can sliced mushrooms (optional)

1 can french green beans or asparagus

1 cup water(save from veg.)

2 T butter

1/4 cup chopped onions

1-2 tsp chicken bouillon

1/4 cup cheddar cheese or more!

Seasonings-pepper, herbs of provence or thyme, basil,rosemary

Put cooked spaghetti in a med sized baking dish. Layer chicken on top of spaghetti.  In a med saucepan heat butter, onions, then add soup, water, vegetables, mushrooms, and desired seasonings.  I use pepper and herbs of P. Last add cheese and stir until melted.  Pour over the chicken and bake for 25 mn at 350.  

Dan loved it and it made yummy leftovers for lunch.  Don't skip the herbs unless you like things a little bland-kids might prefer that too.