Dutch Oven Chicken Tetrazzini - cooking recipe

Ingredients

1 medium onion, chopped
1/4 c. chopped celery
3 Tbsp. butter
2 c. cooked chicken, cubed
6 oz. (approximately 1 1/2 c.) spaghetti, uncooked and broken into pieces
1 (10 1/2 oz.) can cream of chicken soup, undiluted
2 1/2 c. chicken broth or bouillon (I prefer both)
1 tsp. lemon juice
1/4 tsp. pepper
1 (3 oz.) can sliced mushrooms or 1/2 c. fresh, sauteed with onion

Preparation

Saute onion and celery in butter in Dutch oven until crisp-tender.
Arrange chicken in layer over vegetables; add spaghetti in a layer.
Combine soup, broth, lemon juice and pepper.
Pour over spaghetti, making certain all of spaghetti is moistened.
Sprinkle mushrooms over top.
Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender.
Garnish with Parmesan cheese and paprika.
Makes 4 generous servings.
Can be frozen or reheated.