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Chicken Tetrazzini
8 ounces of pasta your choice cooked
1 tablespoon of Better Than Bouillon Chicken Flavor
One small or medium onion, chopped
1 Tbsp Olive Oil
One 10 3/4 ounce can cream of mushroom soup
One 10 3/4 ounce can of cream of chicken soup
8 ounces of sour cream
1/2 cup of milk
salt and pepper to taste
2 cups of chicken, I use rotisserie
8 ounces of fresh sliced mushrooms
12 ounces of shredded cheddar cheese
Cook pasta  in bouillon seasoned water and set aside.
Cook, mushroom and onion in olive oil until slightly softened, onion should be almost clear, set aside.
Stir together soup, sour cream, milk, salt and pepper and fold in the chicken, onions and mushrooms. Stir together and then add pasta. Pour into a lightly greased 13 x 9 baking pan and top with cheese. Bake at 350° for 45 minutes until hot and bubbly. 
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#homemade#recipe