Chicken Tetrazinni

JUDY GARNETT PJXG05A 4 Boneless chicken breasts -- *

1 package Spaghetti noodles -- cooked

1/2 cup Non-fat sour cream

1 Can Spec Req mushroom soup

1 cup Low-fat chicken broth -- **

2 cups Cheddar cheese -- grated

1/2 cup Cream sherry

1 Medium onion -- chopped

12 ounces Shredded low-fat cheddar

*Remove skin from chicken before cooking. After cooking,cut each chicken breast into 3 or 4 pieces. **I use Swanson's 1/3 less in a pinch. Simmer chicken for approx. 25 minutes with enough water to cover chicken. (Cool chicken IN THE BROTH to keep it tender--in the refrigerator). While chicken is cooking, cook the spaghetti noodles and drain. Place cooked spaghetti noodles in large greased casserole dish. Place cooked chicken breasts over top of spaghetti noodles, mixing slightly. Mix the mushroom soup with the dissolved chicken broth and sherry. Add sour cream & blend in. Pour mixture over chicken. Cover with foil. Bake at 350 degrees until bubbly (about 35 minutes). Add grated cheese to top & put back in oven until melted, approx. 10 minutes. This freezes well and can be thawed and reheated in the microwave. I use as many low-fat products as I can, but use the regular types if desired.