Chicken Tetrazzini

This is one of the best dishes to freeze for later use.

I divide the mixture into 4 medium size disposable aluminum loaf pans. Each of 4 pans will hold 2 to 3 servings depending on how much you like to eat as a serving. Freeze unbaked casseroles up to two months. Then thaw casserole overnight in refrigerator. Let stand 30 minutes to an hour at room temperature and bake as directed. You can use the healthier versions of the cream soups and sour cream.

CHICKEN TETRAZZINI

1 (16 ounce) package angel hair pasta
1/2 cup chicken broth
4 cups chopped, cooked chicken
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can of sliced mushrooms, drained
1/2 cup grated or shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded cheddar cheese

Prepare pasta according to package directions; drain. Return to pot and toss with chicken broth. Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle evenly with cheddar cheese.

Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 more minutes or until cheese is melted and bubbly.