Terrific Chicken Tetrazzini

This recipe is a result of my search for the perfect tetrazzini. It is a compilation and adaptation of several recipes. It is one of my most requested recipes. It makes a 9x13 pan completely full, so is great for entertaining company. It is very easy to put together and can be assembled early and then baked at serving time. Fix a nice green salad and some garlic bread and your meal is ready.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 16  ounces spaghetti noodles
• 1 (15 ounce) can mushroom stems and pieces, drained
• 1  onion, chopped
• 1⁄4 cup butter
• 3 (10 3/4ounce) cans  cream of chicken soup
• 4  cups  diced cooked chicken meat
• 24  ounces sour cream
•  salt and pepper
• 1  cup cheddar cheese, finely shredded
• 1  cup  Italian seasoned breadcrumbs
• 1⁄2 cup butter

Directions

1. Break spaghetti into small pieces, cook according to package directions. Drain and set aside.
2. Melt the 1/4 cup butter in a large saucepan.
3. Sauté the onions and mushrooms until the onions are tender.
4. Stir in the soup and chicken and heat.
5. Stir in the sour cream and then the noodles. Add salt and pepper to taste.
6. Pour the mixture into a greased 9x13 pan or a large casserole dish.
7. Top with topping and then bake at 350 degrees for 30 minutes.
8. Topping: Melt the stick of butter and stir in the breadcrumbs and cheese. Spread on top of noodle mixture.