5-6 Boneless Skinless Chicken Thighs

1 Yellow Onion (chopped)

1 Can Cream of Mushroom Soup

1 Can Mushroom Pieces (drained)

1/2 Cup Milk or Half & Half

1/4 Cup Chopped Parsley

1 Stalk Celery (chopped) – Optional

1 Green Bell pepper (chopped)

2/3 Cup Grated Parmesan Cheese

12 Ounces Cooked Spaghetti or Vermicelli

Topping -

1/3 Cup Grated Parmesan Cheese

1 Teaspoon Parsley

1/3 Cup Dried Breadcrumbs

Butter

In a Skillet heat 1 tablespoon of Olive Oil and place chicken in Pan.  Fry for about 4-5 minutes.  Add onions, bell pepper, celery, and mushrooms and continue to cook until chicken is  no longer pink.  Add Cream of Mushroom soup, milk and cheese.  Add spaghetti and parsley and mix well.  Pour into a 13 x 9 inch cake pan.

Mix remaining 1/3 cup cheese, parsley and breadcrumbs and sprinkle all over the top of the casserole.  Then with a spoon drop little bits (tip of a teaspoon) of butter on top — sporadically.  Bake at 325 degrees for about 30 – 40 minutes until top is gold and bubbly and casserole is heated all the way through.

Note!–You can also make Tetrazini with Turkey!  Just substitute Turkey instead of the Chicken!