Easy Skillet Chicken Tetrazzini

• 1/4 cup butter
• 1 medium onion, diced
• 1 medium green bell pepper, chopped
• 2 (4 ounce) cans mushrooms, drained
• 2 (10 ounce) cans cream of chicken soup, diluted
• 2 -3 teaspoons garlic powder
• 2 tablespoons dry sherry
• 1 -2 chicken breast, cubed
• 1/2 cup parmesan cheese, grated

1. In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
2. Add chicken cubes, and saute until chicken is cooked through.
3. Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
4. Pour soup into saute pan with chicken and veggies, and stir.
5. Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
6. Add parmesan cheese,stir until melted.
7. Serve over cooked thin spaghetti, or egg noodles.
8. Note: The amount of chicken you use, depends on the size of the breasts.
9. Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

butter, onion, green bell pepper, mushrooms, cream of chicken soup, garlic, sherry, chicken, parmesan cheese

Taken from www.food.com/recipe/easy-skillet-chicken-tetrazzini-476432 (may not work)