Chicken Tetrazzini

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain and set aside.
2. 2
   In a large skillet, heat butter and olive oil over medium heat. Add onion and cook for 2-3 minutes. Add mushrooms and sauté for 5-6 minutes until browned. Stir in garlic and cook for 1 minute more.
3. 3
   Season with thyme, salt, and pepper. Pour in chicken broth and bring to a simmer. Stir in cream of mushroom soup and sour cream until smooth. Simmer for 2-3 minutes, then remove from heat.
4. 4
   In a large bowl, combine cooked spaghetti, chicken, peas (if using), sautéed veggies, and parsley. Pour sauce over and toss to coat.
5. 5
   Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Pour pasta mixture into the dish. Top with mozzarella and Parmesan.
6. 6
   Bake uncovered for 25-30 minutes, until bubbly and cheese is golden. Let cool 5 minutes before serving. Garnish and enjoy!