Chicken Tetrazzini

 

6 C. water

8-oz. angel hair pasta, broken into thirds

8 T. canned butter

1/2 C. flour

1 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

2 chicken bouillon cubes

1 (12-oz.) can evaporated milk

1/2 C. Parmesan cheese

1 (4-oz.) can sliced mushrooms, drained

2 (13-oz.) cans chicken meat, drained or 1 quart home-canned chicken breast

 

Bring 4 C. water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes or according to desired tenderness. Remove from heat and drain. In a medium saucepan over medium heat, melt butter and add flour, salt, garlic powder, pepper, bouillon, milk, remaining water, and Parmesan cheese. Cook, stirring frequently, until sauce thickens. Stir in mushrooms and chicken meat. To serve, place pasta on plate and top with tetrazzini sauce.