Easy Chicken Tetrazzini

 This is a great choice for an easy, quick to prep, and tasty dinner!

Chicken Tetrazzini

12 to 16 oz. spaghetti

2 12 oz. cans chicken breast chunks or approximately 3-4 cups cut up leftover cooked chicken

16 oz. sour cream

4 to 8 oz. canned mushroom pieces, drained

2 cans cream of mushroom soup (or sub 1 can cream of chicken for a cream of mushroom)

1/3 c. melted butter

1/2 c. chicken broth (or 1/2 c. water + 1/2 tsp. chicken soup base powder)

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

2 to 3 c. shredded Italian blend cheese (or mix 2 c. mozzarella and 1/4 c. parmesan)

2 tsp. dried parsley

Cook spaghetti according to package directions.  While waiting for the water to boil/spaghetti to cook, mix the rest of the ingredients except cheeses and parsley in a large bowl. 

Preheat oven to 350°F and grease a 9 x 13 in baking dish or cake pan.  

Drain spaghetti, rinse, and mix with the ingredients in the large bowl.  Pour into the greased pan.  Top with cheeses, then sprinkle with the parsley.  Bake for 35 to 40 minutes.

Makes 6 to 8 hearty servings.

Nice to serve with garlic rolls or bread, and a tossed salad.