Shh, this my secret weapon for keeping my husband in a good mood – he loves it

Chicken Tetrazzini is one of those heartwarming dishes that brings back fond memories of family gatherings and potlucks at the local church. Originating from the early 20th century, this creamy pasta bake is named after the Italian opera star Luisa Tetrazzini, but it has become a staple in many Midwestern kitchens. It's a wonderful way to use leftover chicken and is perfect for feeding a crowd or comforting the soul on a chilly evening.

This creamy chicken tetrazzini is delightful on its own, but you can pair it with a fresh green salad to add a bit of crunch and color to your plate. Warm, crusty bread is also perfect for soaking up any creamy sauce left on your plate. For a touch of brightness, consider serving it with some lemony green beans or roasted carrots.

Servings: 6-8 servings

12 ounces of spaghetti
2 cups cooked chicken, shredded
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 cup frozen peas
Salt and pepper to taste
1 tablespoon dried Italian seasoning
1/2 cup breadcrumbs

1. Preheat your oven to 350°F (175°C).

2. Cook the spaghetti according to package directions until al dente. Drain and set aside.

3. In a large skillet, melt the butter over medium heat. Sauté the onions and garlic until they're fragrant and translucent, about 5 minutes.

4. Add the mushrooms to the skillet and cook until they're soft, about another 5 minutes.

5. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Mix until smooth.

6. Stir in the cooked chicken, sautéed vegetables, frozen peas, Parmesan cheese, Italian seasoning, and salt and pepper. Mix well.

7. Add the cooked spaghetti to the mixture and toss until the pasta is well coated.

8. Pour the mixture into a greased 9x13-inch baking dish. Top with the shredded mozzarella cheese and breadcrumbs.

9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.

10. Let it cool slightly before serving. Enjoy the creamy goodness!

For a richer flavor, you can use half-and-half or heavy cream in place of the chicken broth. If you're not a fan of mushrooms, substitute with diced bell peppers or another vegetable of your choice. For a crunchy topping, mix the breadcrumbs with a little melted butter before sprinkling on top. You can also add some cooked bacon or ham for an extra savory twist.