8 ounces fresh mushrooms

2 tablespoons olive oil

1 -1 1/4 lbs of chicken breast

1/2 cup of butter (or 1/2 stick)

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 pint (16 oz.) sour cream

Parmesan cheese, shredded (for topping)

paprika (for topping)

Heat olive oil in a large pan and add mushrooms, saute. Set aside.

Put chicken breasts in pan of boiling water. Cook until the chicken is cooked through with no pink in the middle. Set aside to cool for a few minutes, then shred the chicken into bite-size pieces.

In a large pot, melt the butter. Add the four cans of soup and simmer for around 10 minutes.

Cook the spaghetti, broken into thirds, in boiling water until al dente. That takes about 7-8 minutes. To check and make sure your pasta is al dente, take a bite of a noodle; you want to see a small white dot in the center of your pasta.Drain the pasta and put cooked noodles into the soup mixture. Add the sour cream, the shredded chicken, and the sautéed mushrooms, and stir.

Pour everything into a 9 x 11 baking dish. Sprinkle with Parmesan cheese and paprika if you desire (it makes the tetrazzini look pretty, I don’t bother though). Bake for one hour and 25 minutes uncovered at 300 degrees.

When I serve this, people always ask me for the recipe so they can make it for themselves at home. I found it originally in the 20th anniversary edition of Just Peachey Bearing Fruit cookbook and have made a few tweaks to make it my own.

For dessert, try this amazing banana chocolate chip muffin recipe. It’s the perfect way to use up all of those overripe bananas, and the muffins are heavenly! Enjoy!

What is your favorite pasta recipe?

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