4 boneless, skinless chicken breast halves, cut into 2 1/2 inch strips
1 cup chicken broth
1/2 cup apple juice
1 onion, finely chopped (I used dried onion)
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
2 tbsp minced fresh parsley
6-8 mushrooms, sliced (I used canned mushrooms)
3 tbsp cornstarch
1/4 cup water
8 oz spaghetti, broken into 2 inch pieces, cooked and drained (I used fettucine)
1/2 cup grated Parmesan cheese
In a slow cooker, combine chicken, broth, apple juice, onion, salt, thyme, pepper, and parsley. Cover and cook on low 4-5 hours. Turn control to high. Add mushrooms. In a small bowl, dissolve cornstarch in water; stir into slow cooker. Cover and cook on high 20 minutes. Stir in spaghetti and half the cheese. Cover and heat on high 5-10 minutes. Spoon into serving dish; sprinkle with remaining cheese.
Yum! I really liked this dish and this tetrazzini will take over the other tetrazzini recipe that I usually use. I appreciated the chicken absorbing the interesting flavors from the other ingredients. My family all ate this and liked it. 4 stars.