Chicken Tetrazinni

• 4 each chicken breast halves, boneless, skinless cut each into 3-4 pieces
• 1 package spaghetti cooked
• 1/2 cup sour cream, non-fat
• 1 can soup, cream of mushroom
• 1 cup chicken broth low-fat
• 2 cups cheddar cheese grated
• 1/2 cup cream sherry
• 1 medium onions chopped
• 12 ounces cheddar cheese low-fat, shredded

1. Simmer chicken for approx.
2. 25 minutes with enough water to cover chicken.
3. (Cool chicken IN THE BROTH to keep it tender--in the refrigerator).
4. While chicken is cooking, cook the spaghetti noodles and drain.
5. Place cooked spaghetti noodles in large greased casserole dish.
6. Place cooked chicken breasts over top of spaghetti noodles, mixing slightly.
7. Mix the mushroom soup with the dissolved chicken broth and sherry.
8. Add sour cream and blend in.
9. Pour mixture over chicken.
10. Cover with foil.
11. Bake at 350F (180C) until bubbly (about 35 minutes).
12. Add grated cheese to top and put back in oven until melted, approx.
13. 10 minutes.
14. This freezes well and can be thawed and reheated in the microwave.

chicken breast halves, sour cream, soup, chicken broth, cheddar cheese, cream sherry, onions, cheddar cheese

Taken from recipeland.com/recipe/v/chicken-tetrazinni-32836 (may not work)