Chicken Tetrazini

• 1 Stick Margarine (hate margarine, but I use it anyway)
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 1 cup sour cream
• Sherry to taste
• 2 generous cups, cooked and cut up boneless chicken breasts
• 1/2 pound cooked, thin spagetti

1. Cook boneless chicken (I cook it with a little butter and olive oil with S&P in a covered saute pan).
2. Once cooked, cut chicken into small pieces. Set aside.
3. Start cooking pasta in salted water once done, set aside.
4. Drain any liquid from pan, and without cleaning pan first, add margarine and melt.
5. Then add both soups. Mix until blended together.
6. Add a splash of sherry and mix through.
7. Turn off heat and add sour cream. Mix until combined.
8. Add chicken pieces and pasta and mix all together.
9. Pour into casserole.
10. Sprinkle with paprika.
11. Cook at 350 until heated through (maybe 30-45 minutes).

margarine, cream of mushroom soup, cream of chicken soup, sour cream, sherry, generous

Taken from www.epicurious.com/recipes/member/views/chicken-tetrazini-50000186 (may not work)