Chicken Tetrazinni

This is another wonderful recipe from my friend Juli. I have had hers a couple times and finally made it for myself. My family really likes this. This turns out creamy and so delicious. I really like how the Parmesan cheese crisps a bit on top! I like that this makes a hearty 9x13 dish. -Kristin

3/4 pound uncooked spaghetti noodles broken into 1 inch pieces

4-5 c. cooked, diced chicken breasts

2 cans cream of chicken

2 c. sour cream

fresh mushrooms sauteed in butter, optional

grated Parmesan cheese

• Grease a 9x13 pan.
• Cook broken spaghetti noodles according to directions. Drain and place 1/2 of them in the bottom of the 9x13.
• Place cooked chicken over top of the noodle layer.
• In a bowl combine the cream of chicken and sour cream. Stir in the sauteed mushrooms if using.
• Spread 1/2 of the sour cream mixture over the chicken.
• Then place the rest of the noodles over that.
• Then put the remaining sour cream mixture over the noodles.
• Sprinkle generously with grated Parmesan cheese.
• Bake 350 for 40 minutes until the top is lightly browned.