Chicken Tetrazzini

1  deli-roasted chicken, cut into bite-size pieces to make 3 cups

2 ( 4-oz.) jars sliced mushrooms, drained

1 (2-oz.)  jar diced pimientos, undrained

2 (10.75-oz) cans Campbell’s condensed cream of chicken soup

12-oz. can evaporated milk

4-oz. thin spaghetti noodles (see Note)

Salt & black pepper to taste

16 Ritz cracker crumbs & Parmesan cheese

Cut chicken into bite-size pieces and set aside. It should measure 3 cups. At any rate use all the chicken. In a large Dutch oven, put spaghetti in lightly salted boiling water and cook to desired doneness. While spaghetti is cooking, combine mushrooms, pimientos, soup and evaporated milk in a large 3 quart saucepan, stirring to mix well. Place over low heat and bring just to a simmer. Add chopped chicken and stir. When spaghetti is done, drain in colander and measure 2 cups. Add to saucepot mixture, taste for seasonings, mixing well. Pour into lightly greased 9x13-inch casserole dish.  Sprinkle crumbled Ritz crackers over top and sprinkle liberally with grated Parmesan cheese. Bake at 350 degrees, uncovered for about 30 minutes till bubbly and golden brown.  Makes 6 to 8 servings

Note: 4-oz. of spaghetti is half of an 8-oz. box. Believe it or not, 4-oz. is the size of a quarter, 1½ inches in diameter! It’s exactly 2 cups cooked! Be sure and measure the spaghetti after cooking. If you can’t find an 8-oz. box, measure it out of a 12 or16-oz box. The reason you want just 2 cups cooked spaghetti is because it’s a nice balance with this amount of chopped chicken.