Chicken Tetrazzini

1 box spaghetti noodles
1 container baby bella mushrooms, cut into fourths
1/2 of a large sweet onion, diced
1 clove garlic, pressed
1 12 oz container of canned chicken (drained), or 1-2 chicken breasts cooked and chopped
1 cans reduced fat Cream of Mushroom Soup
6 oz reduced fat cream cheese
3/4 C reduced fat sour cream
1 C reduced fat sharp cheddar cheese

Preheat oven to 350 degrees. Boil noodles according to package directions and drain. While the noodles are cooking, in a separate (deep) pan, sauté the onion and mushrooms in about 1 T of olive oil until cooked through and tender. Salt and pepper and then add pressed garlic. Cook for 1-2 more minutes.

Add the chicken, soup, cream cheese and sour cream into the onion and mushroom mixture. Stir to combine. Add the drained noodles and mix well. Transfer mixture into a 9x13 baking dish (or baking dish of choice) and bake for 20 minutes. Top with cheese and bake for 10 more minutes.

(reserve about 1 C of the pasta cooking water to add to the mixture to thin out if desired)
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