My Favorite Chicken Tetrazini Recipe...

I came to the horrid realization today that I haven't eaten meat in 3 days. This is sacrilegious for a mid-westerner who is, in-fact, part food animal veterinarian. It's not that I haven't eaten meat on purpose, it's just that I don't eat that much of it since there is only me to cook for. Also, it takes so much time and muscle to get the meat out of the freezer and set it in the refrigerator to thaw. Actually, it just takes planning. And I'm taking a break from planning right now. I used to be a big planner but you don't have to plan when you're 31 and single. However, don't get your drawers all in a wad...I have eaten protein in the last 3 days (eggs, peanut butter -- you know the staples of life) and I am not going to keel over dead from protein deficiency.

So, because of my accidental meat-fasting behavior I decided to cook today since it is my day off. And here, ladies and gentlemen, is my absolute favorite chicken tetrazini recipe (I suppose you can substitute the chicken for turkey, you know, if you're like that):

Shopping List:
4 T. Butter

3 T. chopped onion (I usually use white or yellow, but I had an extra red hanging around today)

1/2 t. pepper

1/2 t. celery salt

1/4 t. marjoram

4oz can sliced mushrooms

1 can cream of chicken soup

1 tall can of evaporated milk

8 oz. spaghetti noodles (I usually use whole wheat -- because I'm so healthy and stuff)

2 c. cooked chicken (the canned kind works great for you busy people out there)

1/2 c. shredded cheddar cheese

1/4 c. parmesan cheese

Cooking directions:

Melt butter and saute chopped onion. Add remaining ingredients (aka spices - I love it when they ASSUME you know). Add liquid from mushrooms. Blend 1 can soup and gradually add evaporate milk. Stir until smooth and thick.

Cook 8 oz. spaghetti, broken into 2-inch pieces. Rinse and drain.

Butter a 2 1/2 quart casserole dish. Dump spaghetti and mushrooms into casserole (Add 2 T. chopped pimento, optional). Add 2 cups cooked chicken. Pour sauce over noodles and mix. Top with 1/2 c. shredded cheddar cheese and 1/4 c. parmesan.

Bake @ 350 for 30 minutes. Serves 4-6.

This is the first step...saute onions in butter. There are mushrooms here because I strayed from the recipe in order to use some fresh mushrooms I had hanging around.

Mmmmm.....yummy.