Chicken Tetrazini

From Elinor Drake

4 Chicken breasts

7 ounces thin spaghetti

2 cans cream of chicken soup

2 cups sour cream

3 tablespoons cooking sherry

1 cup sliced black olives

16 ounces canned mushrooms, sliced & drained

½ cup of slivered almonds

Parmesan cheese

Cook chicken breasts and chop into bite-sized pieces. Cook spaghetti broken into 2” pieces. Mix together cream of chicken soup, sour cream, cooking sherry, olives, mushrooms, almonds. Stir together with chicken and noodles and put into a pan slightly larger than 9x13. Sprinkle lightly with parmesan cheese. Bake at 325 until heated through, about an hour if mixture has been refrigerated.