Step 1

Cook chicken (I roast at 400 covered for 45 minutes or until thermometer registers 165 degrees F). Chop and set aside.

Step 2

Sauté mushrooms in butter until soft. Season with salt & pepper.

Step 3

Cook pasta 7 minutes or until al dente. Drain, toss with a small bit of extra virgin olive oil; set aside.

Step 4

Mix soups, sour cream and chicken broth until well blended.

Step 5

Stir mushrooms into the soup mixture.

Step 6

Add chicken, pasta, and cheddar cheese. Stir until well combined and evenly blended.

Step 7

Spray pans with Pam; spread tetrazzini in each pan.

Step 8

Sprinkle parmesan and paprika on top of each tetrazzini.

Step 9

DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to next step.

Step 10

Bake at 350 degrees for 45 minutes to an hour, or until edges begin to bubble.