Chicken Tetrazzini

2 whole chicken breasts
8 ounces fresh mushrooms (optional)
1/4 cup diced green pepper
1/4 cup diced onion
1/2 cup butter or margarine
8 ounces spaghetti noodles
2 (10 ounce) cans cream of chicken soup
2 cups sour cream
1/4 teaspoon pepper
Parmesan cheese
crushed butter flavored crackers (optional)

Boil the chicken breast in water with one teaspoon of salt; remove from bone. Cook the spaghetti according to the package directions, using the chicken breast water, adding more water if necessary. Saute the mushrooms, green pepper and onion in the butter; combine with the remaining ingredients. Place in one larger or two smaller casserole dishes and top with Parmesan cheese. You can either freeze the casserole at this point, or add the crushed crackers and bake for 40 minutes at 350 degrees.



I tripled this recipe and froze (4) 8x8 pans and (1) 9x13. However, I probably should have used one less 8x8 because they didn't end up being very full. I find that if I make one batch of this recipe it comfortably feeds 3-4 people.