Chicken Tetrazzine
7 oz. thin spaghetti
8 oz. sliced fresh mushrooms
6 large boneless skinless chicken breasts
2 cups sour cream
1 onion, diced
1/2 cup margarine
2 cans of cream of mushroom soup
grated Parmesan cheese
Cook chicken with water and salt. Cut into bite-size pieces. Sauté mushrooms and onions in butter. Cook and drain spaghetti. Mix all together with sour cream and soup and put into baking dish. Sprinkle with Parmesan cheese. Bake at 400 degrees for 40 minutes.