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Chicken Tetrazzini

2 large boneless, skinless breasts, cut into 1" pieces
1 large (family size) can Campbells Cream of Chicken Soup
2 tbsp olive oil
1/2 lb fresh mushrooms, slices
2 tbsp onion powder, or 1/2 onion chopped
1/2 pint heavy cream
1/2 cup milk
salt & pepper to taste
1/4 cup Parmesan & some to top.
1-8 oz packet pasta of your choice, penne works well.

In a large skillet, saute onion and mushrooms, add chicken and cook
until white, drain and set aside. In a large pan bring some water
to a boil (enough to cover the pasta). Add the pasta of your choice
and cook until al dente. Drain. Meanwhile, in a large bowl, combine,
soup, cream, milk, salt & pepper and chicken and mushroom mix.
Then add cooked pasta, mix well. Add Parmesan. Place mixture into
an oven proof dish, I find a 9 x 13" works really well. Top with
Parmesan, and bake at 375 for approx. 20 minutes, or until the
mixture is bubbling and browning.

Serve immediately with a fresh salad! Serves 6-8.


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