Chicken Spagetti Casserole

Chicken Spaghetti Casserole

1 – 1.5 lbs chicken, diced and cooked, mixed with noodles in pan

2 tbsp butter

8 oz mushrooms

½ onion

10 oz spaghetti noodles, broken into 2 inch pieces, cooked

1 can Evaporated Milk

1 can Cream of Chicken soup

Cheddar cheese (to taste)

Place noodles in casserole dish. In pan, melt butter, then sauté onions, and mushrooms 2 minutes. Add Evaporated milk and cream of chicken soup, and mix well. Pour mixture over noodle and chicken mixture, and loosely mix. Top with cheese. To freeze, cover well and place in freezer. To reheat, if defrosted, bake at 375 till bubbly, about 45 minutes. From frozen, cook 1 hour covered, remove cover and cook another 30 minutes till bubbly.