Ingredients

• 2-3 lbs fresh chicken breasts, cut into bite size pieces
• at least 1 full package of sliced fresh mushrooms
• - reserve the liquid from sautéeing the m'rooms (in butter, of course!)
• 6 tbs real butter, divided
• 1 large jar of pimientos, drained
• 1 can cream of chicken soup
• 1 can evaporated milk ( 1 1/4 cups is what it should be)
• cayenne pepper to taste
• celery salt to taste
• kosher salt to taste
• 1 box thin spaghetti, broken up
• 1 small onion, diced
• 1 generous cup or more of sharp cheddar
• 1/4 cup or more of fresh shredded parmesan
• 1 cup plain breadcrumbs

Directions

1. boil spaghetti, drain. toss with some butter. Mix spag. with sautéed m’rooms (reserve liquid and set aside) and drained pimentos. Set noodles aside.

2. cook chicken boobs and onions in butter until chicken is no longer pink

3. add all seasonings, then add the m’room liquid and stir in the cream of chicken soup until smooth

4. slowly add the evap. milk and stir until smooth. continue simmering this sauce for 5 minutes

5. put spag mixture into greased (yes, with real butter) 9X13 casserole dish

6. pour chicken sauce over the spaghetti

7. sprinkle top with your cheddar and parm

8. in micro, melt butter and mix with breadcrumbs

9. sprinkle crumbs over top of cheese, then sprinkle the top of the crumbs with a bit more shredded fresh parm (b/c it will get toasty and crunchy yum)

10. bake uncovered at 350 for 30 minutes

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