Chicken Tetrazzini

This makes a lot!!! So make sure you are either feeding an army or prepare to freeze it into thirds. The author of this claims it is freezer friendly I have a couple in the freezer to eat after baby boy #4 gets here, I will let you know.

Ingredients

·         1 (12 oz) pkg. spaghetti pasta

·         1 (14.5) oz can chicken broth

·         5-6 cups cooked chicken (I crockpot cook mine)

·         seasoning salt or garlic salt (to season chicken)

·         2 cans cream of chicken soup

·         2 cups sour cream

·         one carton fresh mushrooms, washed and sliced

·         ½ stick butter

·         2 TB Extra Virgin Olive Oil

·         3 cups grated cheddar (sharp is recommended)

·         ¾ cup freshly grated Parmesan cheese

·         freshly ground pepper

·         sea salt & freshly ground pepper to taste

·         paprika

Instructions

1.    Cook chicken. Chop and set aside.

2.    Slice and sauté mushrooms in Extra Virgin Olive Oil and butter until soft. Season with salt & pepper.

3.    Cook pasta until al dente. Drain, rinse with cold water, and set aside.

4.    Put soups and sour cream in large bowl; stir in can of chicken broth.

5.    Stir in mushrooms to the soup mixture, blending well.

6.    Add chicken, pasta, and cheddar cheeses. Stir until well combined and evenly blended.

7.    Spray aluminum pan(s) with Pam; spread tetrazzini in pan.

8.    Sprinkle parmesan and paprika on top of casserole.

9.    DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to next step.

10. Bake at 350 degrees for 45 minutes to an hour, or until edges begin to bubble.

11. AFTER FREEZING, thaw overnight then place in the oven at 350 degrees for 45-55 minutes checking on it.