Chicken Tetrazzini

This chicken tetrazzini is one of those creamy, comforting dishes that always feels like home. It’s simple to throw together, feeds a crowd, and is the perfect meal for chilly fall evenings.

Ingredients

• 4 chicken breasts cooked and chopped in small pieces
  (I use small tenders because I don’t like a lot of meat)

• 8 oz penne pasta (cook for 8 minutes, don’t drain or rinse—keep it in the pasta water)

• 1 can cream of chicken soup (Simple Truth)

• 1 can cream of mushroom soup (Simple Truth)

• ½ purple onion, chopped

• ⅛ cup cooking sherry (vinegar)

• 12 oz sour cream

• 1 stick butter

• Grated parmesan cheese

Instructions

1. Cook chicken in a pan with olive oil, salt, pepper, and a little onion. At the same time, cook pasta.

2. Cut the cooked chicken and place in a 9x13 casserole dish.

3. In a pan, sauté ½ red onion in 1 stick butter until soft. Add sour cream, both soups, and sherry. Stir and simmer briefly.

4. Pour this mixture over the chicken in the casserole dish. Scoop the hot pasta (with pasta water) into the dish.

5. Sprinkle with parmesan cheese.

6. Bake at 350°F for 20–25 minutes.