Carrie's Recipe

EASY CHICKEN TETRAZZINI

Category: POULTRY

1-4 pound hen
1/2 stick margerine
1 large can mushrooms
1 Tablespoon parsley flakes
2 cans cream of chicken soup
1/2 pint sour cream
salt & pepper to taste
12 ounces spaghetti
Parmesan cheese, grated

Boil hen in seasoned water, Cool, debone and cut into bite size pieces.
Melt butter in a large skillet and add drained mushrooms. Saute 10 minutes. Add parsley flakes and chicken. Cover and let sit for 10 minutes.
Add cream of chicken soup and sour cream. Break spaghetti into bite size
pieces and cook in as directed on package or in the left over chicken stock. Drain & cool. Combine with chickenmixture and place in buttered baking dish. Sprinkle with cheese and bake uncovered in a 300 degree oven until hot.