Easy Skillet Chicken Tetrazzini

I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.

• Ready In: 40 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 1⁄4 cup butter
• 1  medium onion, diced
• 1  medium green bell pepper, chopped
• 2 (4 ounce) cans mushrooms, drained
• 2 (10 ounce) cans  cream of chicken soup, diluted
• 2 -3  teaspoons garlic powder
• 2  tablespoons dry sherry
• 1 -2  chicken breast, cubed
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
2. Add chicken cubes, and saute until chicken is cooked through.
3. Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
4. Pour soup into saute pan with chicken and veggies, and stir.
5. Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
6. Add parmesan cheese,stir until melted.
7. Serve over cooked thin spaghetti, or egg noodles.
8. Note: The amount of chicken you use, depends on the size of the breasts.
9. Sherry, garlic powder and parmesan cheese amounts, can be added to taste.