Chicken Tetrazzini

4 tbsp Coburn Farms Butter, divided

8 oz Mushrooms, thinly sliced

1 med. White Onion, ½-inch dice (about 1 cup)

34 Garlic Cloves, minced

1 tsp Marcum Parsley Flakes

1 tsp Marcum Italian Seasoning

2 (10.5 oz.) cans Kaskey’s Cream of Mushroom Condensed Soup

¾ cup Coburn Farms Sour Cream

1 cup Marcum Chicken Broth

4 cups Chicken Breast, diced and fully cooked

1.50 cups Pickwell Farms Frozen Green Peas

¾ cup Mantia’s Grated Parmesan Cheese, divided

1 lb Mantia’s Spaghetti, cooked

½ cup Marcum Seasoned Bread Crumbs

Preheat oven to 450 ° Grease a 9×13 casserole dish and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add mushrooms and cook until most of the moisture has left the mushrooms, about 12 minutes.

Add onion, garlic, parsley flake and Italian seasoning to the pan and cook until onion is translucent, about 3-5 minutes. Remove from heat.

Meanwhile, in a large bowl, combine cream of mushroom soup, sour cream and chicken broth. Whisk until smooth.

Add in diced chicken, frozen peas, ½ cup parmesan cheese, cooked spaghetti and cooked mushroom mixture to the bowl with the soup. Mix well until combined.

Arrange pasta in prepared casserole dish.

Combine remaining parmesan cheese with bread crumbs and sprinkle across casserole. Chop remaining 2 tablespoons of butter into small pieces and scatter them across bread crumbs.

Bake for 20 minutes or until sauce is bubbling. Note: Place casserole dish on a baking sheet to prevent any sauce from dripping onto bottom of oven.

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Chicken Tetrazzini