This is Cheesy Tetrazzini heaven that feeds a crowd. Cook your chicken ahead of time in a slow cooker and this goes from start to table in minutes. With tender chicken, cream, cheese, mushrooms, and pasta - what's not to love?
In a slow cooker, add the chicken, stock, and bay leaf and cook on high for about two hours or until fall apart tender
During the last 20 minutes, cook your spaghetti in well-salted water to almost al dente and preheat your oven to 375℉
Remove the chicken from the cooker, reserving ½ cup of the stock and discarding the bay leaf. Shred the chicken as fine as you like and place in a very large mixing bowl
Add in the mushrooms, condensed soups (do not add extra liquid), sour cream, butter, and shredded cheeses and mix until well combined
Fold in cooked spaghetti and place into a 13X9 baking dish - set aside
In a small bowl, combine the crushed crackers with the melted butter, parmesan, and parsley and mix well - it should not be too wet, if it is, add a few more crushed crackers
Distribute the cracker topping over the pasta mixture evenly
Bake for 30 minutes or until golden brown and bubbly. Let rest about 5-10 minutes before serving.