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Chicken Tetrazzini I
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Easy and cozy baked chicken and mushroom casserole with spaghettini, cream of chicken soup, sour cream, and Parmesan.
Ingredients:
- 8 ounces spaghetti
- 2 (8 ounce) cans mushrooms, drained
- 0.5 cup butter
- 4 boneless chicken breast halves, cooked
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 2 tablespoons grated Parmesan cheese
Instructions:
- Break the spaghettini into 1-inch pieces and cook as per package instructions. Drain the pasta.
- Cook mushrooms in a luscious blend of butter. Then, cut chicken into sizable pieces and combine with the mushrooms. Add sour cream and condensed soup to the mix. Gently fold in the noodles before transferring everything to a buttered casserole dish. Finish by generously sprinkling Parmesan cheese on top.
- Roast in a 300 degrees F (150 degrees C) oven for 40 minutes.
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