Chicken Tetrazzini

This is similar to Julia's recipe, I made it up last week because I couldn't find a recipe that I thought looked good, so I took a couple other casserole recipes and made them into the recipe below. I'm putting it here now because I'm making it again tomorrow, but won't have time to post then as I'm planning on having company.

• 3 cups shredded chicken (I'll only put 2 cups in this time as that's all I have left in the freezer at the moment)
  
• 1 can whole kernel corn
• 1 can cream of chicken
• 1 can cream of mushroom (am considering substituting something else here tomorrow just because I'm not a fan of mushrooms, the corn really helps cover up the fact that there are a few mushrooms in the dish from this)
• 2 cups shredded cheddar
• 1 cup uncooked spaghetti noodles
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Break spaghetti noodles into thirds, cook according to package and drain.
Mix everything together, draining the corn beforehand.
Pour into a 9 x 13 pan.
Either crumble up a package of crackers, or mix 1 cup of soft bread crumbs and 3 tablespoons of melted butter; sprinkle over top.
Bake at 350 degrees for 30 min or until hot.

This comfortably fed 7 people (4 that night, and 3 for lunch the next day), and is a full, balanced meal with a fruit side.