Mom's Chicken Tetrazzini

This is my mom's recipe and one of my favorites. it's great comfort food. And it's one of those that even better the second day. When I made it last week, it smelled like home. One batch should make around 8 servings, unless your feeding people who eat like my husband, in which case, maybe you'll get 5 servings out of it...


1 package of spaghetti noodles (I like it with capellini too!)
1/2 cup butter, melted
1/2 pound sliced fresh mushrooms
2 10-oz cans of cream of chicken soup
1 cup water
4 cups cooked chicken, cubed (I just boil it)
1 cup shredded sharp cheddar cheese
1 10-oz can peas
2 tbl Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1 cup parmesan cheese for topping


Break spaghetti into third and cook it like you normally would (I've been using my Pasta Boat a lot lately - it's a really good infomercial find!). While the spaghetti is cooking, sauté mushrooms in the melted butter. After these are done, drain the butter (or you could leave it in... I just like to cut down on some fat here). In a large bowl, combine all ingredients except parmesan cheese until thoroughly mixed. Transfer it to a rectangular casserole dish and top with parmesan cheese. Bake at 375 for 45 minutes.