Chicken Tetrazzini
6 whole chicken breasts
1/2 cup butter
1/2 lb. fresh mushrooms, sliced
2 small cans of cream of chicken soup
16 oz. sour cream
7 oz. spaghetti, cooked
1/2 cup Parmesan cheese
Boil chicken until cooked through.
Let cool, cut up.
Saute mushrooms in butter,
add chicken and steam for 10 minutes.
Add cooked spaghetti,
sour cream and soup and mix.
Sprinkle with Parmesan cheese.
Bake in well greased
2 1/2 quart casserole
for 40-50 minutes @ 300 degrees.
Serves 6-8