Chicken Tettrazini

• 12 oz cooked thin spaghetti

• 15 oz shredded chicken (skin and bone a rotisserie)

• 1.5 c sour cream

• 1 can Campbell's Cream of mushroom soup

• 1/4 c heavy cream

• 1/2 c reduced sodium chicken broth

• 1/2 oz grated parmesan

• 1/2 t salt

• 1/2 t garlic powder

• 1/4 t pepper

• 1 Tb unsalted butter

• 1 Tb extra virgin olive oil

• 1 lb thickly sliced white mushrooms

• 1 c diced onion

• 3 cloves minced garlic

• 2 c shredded mozzarella

• 2 oz grated parmesan

• 1/4 c chopped parsley

Preheat oven to 350.

Cook spaghetti in salted water according to intructions

In a large bowl, whisk sour cream, soup, cream, 1/2 oz Parmesan, salt, pepper, chicken broth and garlic powder until smooth. Fold in chicken.

In a large nonstick sauce pan over medium heat melt butter with olive oil.

Saute mushrooms 7 min, then add onions saute a few mins more then add minced garlic saute one min more. Drain liquid.

Stir into chicken/sauce mixture. Toss with the cooked pasta.

Spray a 9x13 baker with Pam. Spread Tettrazini in it and sprinkle with mozzarella, 2 oz Parm and parsley. Cover with foil.

Bake 30 min, uncover and bake 10 min more.