Method:

• Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly and gets that perfect golden crust on top.
• In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
• If you choose to use fresh mushrooms, heat a skillet over medium heat and add a splash of oil. Sauté the sliced mushrooms until browned and tender, about 5 minutes. Remove from heat and set aside.
• In a large mixing bowl, combine the cooked chicken, sautéed mushrooms, cooked spaghetti, frozen green peas, cream of chicken soup, chicken broth, milk, and spices (garlic powder, onion powder, thyme, and parsley). Mix until well combined.
• Fold in the grated parmesan and half of the shredded mozzarella cheese into the mixture, ensuring even distribution. Season with salt and pepper to taste.
• Transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly and top with the remaining mozzarella cheese and crumbled turkey bacon.
• Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
• Remove from the oven and let it cool for a few minutes before serving. Enjoy your Chicken Tetrazzini Casserole with a fresh salad or some crusty bread!