White Chicken Mushroom Spaghetti - cooking recipe

Ingredients

1 1/2 - 2 lbs boneless skinless chicken breasts (cut into small strips)
2 -3 tablespoons oil (I like to use garlic olive oil)
8 ounces mushrooms (sliced or chopped, your choice)
1 -2 garlic clove, chopped finely
1 -2 small shallot (or you can use a small onion or green onion as you like)
1 -2 tablespoon butter (or margarine if you prefer)
2 tablespoons white wine
1 -2 teaspoon lemon juice (depends on your taste)
1 (10 1/2 ounce) can cream of mushroom soup (can sub cream of chicken soup)
1 cup sour cream (can use low fat if you like)
1/2 cup parmesan cheese, grated (split into two 1/4 cups)
8 ounces spaghetti noodles (you can use other types of noodles as you like)

Preparation

Preheat oven to 350 degrees. Butter a casserole dish.
First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
Remove veggies from pan and set them aside in a big mixing bowl.
Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.