Easiest Chicken Tetrazzini

• 1 cup Button Mushrooms, Diced
• 1 Tablespoon Butter
• 1 pound Spaghetti
• 3 whole Chicken Breasts Cooked And Cubed
• 1 can (10.75 Oz. Size) Cream Of Chicken Soup
• 8 ounces, weight Sour Cream
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 Tablespoons Dried Parsley
• 1/2 cups Noodle Cooking Water
• 1- 1/2 cup Mozzarella Cheese

1. Preheat the oven to 375 degrees F.
2. Saute the mushrooms in a small pan with the butter.
3. Set aside once golden brown on the edges.
4. Cook the pasta until just shy of al dente.
5. The pasta will continue to cook in the oven.
6. Reserve a bit of the cooking water to thin the sauce.
7. Combine the cooked chicken, pasta, mushrooms, soup, sour cream, salt, pepper, and parsley in a large bowl.
8. Toss to coat.
9. Thin the sauce a bit, with about 1/2 of a cup of the noodle cooking water.
10. Pour mixture into a greased (sprayed) baking dish.
11. Top with cheese.
12. Bake for 30-35 minutes until bubbly.
13. If you desire, broil for two minutes to turn the top golden brown.
14. Top with additional parsley.
15. Enjoy!
16. Cooks note: I used fat free cream of chicken soup and sour cream and it came out fantastic.

button mushrooms, butter, chicken, cream of chicken soup, cream, salt, black pepper, parsley, water, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/easiest-chicken-tetrazzini/ (may not work)