Easy home-cooked meals that don't take a lot of prep work are a winner in most households. Mushroom chicken tetrazzini looks and tastes complicated, but it's unbelievably simple.
Just mix one can each of cream of mushroom soup, cream of chicken soup and cream of celery soup in a bowl with 2 tablespoons garlic, a quarter cup whipping cream, 8 ounces sour cream, a half cup parmesan and a half cup shredded cheddar. Stir in 3 cups of cooked chicken and a cup of frozen (or canned) peas. Combine the mixture with one package of cooked (al dente) thin spaghetti and put everything in a greased baking dish. Cover the dish with foil and bake for 35 minutes at 350 degrees Fahrenheit. Then, remove the foil, top with 1 cup shredded cheddar and bake for another 5 minutes until the cheese on top is melted.
You won't believe how great this creamy noodle dish tastes. The best part is that it's easy to change up by swapping out nearly any creamy soups. Try it with cream of broccoli and cream of asparagus, or even just three cans of cream of mushroom, if that's your thing. You can also add canned mushrooms (to make that flavor really stand out), jalapeños for a little kick and cooked onions for some subtle flavor.