The recipe said Easy Chicken Tetrazzini but somebody lied. I took them at their word and cooked up a double batch. Of course, I didn’t stick to their recipe , so here’s mine. It is delicious, a great comfort food. Hubby is eating it right now and looks pretty happy.

Pretty Good Chicken Tetrazzini (Double Batch)

3 lbs boneless, skinless chicken thighs(use 6 breasts if you prefer)

2 family size cans cream of chicken soup

8 oz butter

16 oz cream cheese

1 1/2 -2 cups shredded cheddar cheese

1 cup sour cream if desired

large onion sliced in rings

2 Tbs chopped fresh garlic

2 Tbs fresh parseley

1/4 cup diced celery

1 cup diced mushrooms

1 tsp tajin (spice)

Salt and pepper to taste. I always taste before adding salt with canned soup. It is salty.

16 oz spaghetti

1/2 cup Parmesan cheese mixed with 1/2 buttered cracker crumbs to garnish

Cook 16 oz spaghetti per package directions while you are making sauce.

Saute onions and garlic in butter till clear in Dutch oven sized pan. There will be lots of sauce. Add mushrooms and chicken cut in large chunks. Stir in parsley, celery, pepper, and tajin. Mix in 2 cans of soup, 16 oz cream cheese and shredded cheddar cheese. Add 1 cup sour cream if desired.

Divide in half if desired. Garnish with grated Parmesan cheese and buttered cracker crumbs. Bake at 350 for 30 minutes. I froze the 2nd casserole before baking. Allow to thaw before cooking.

Can also be cooked in crockpot on high for 3 hours.