Chicken Tetrazzini is pretty easy to make. Mix in a saucepan over low heat, 1/2 cup of melted butter, 1 can of condensed cream of mushroom soup, and 1 can of condensed cream of chicken soup, and a small jar of sliced mushrooms. Once blended, remove from heat and add 2 tablespoons of pimientos, 4 oz. of cooked spaghetti (drained), and 8 oz. container of sour cream. Mix, pour into a greased 13’x9′ baking pan, sprinkle with Parmesan cheese and paprika, and bake uncovered for 30 to 35 minutes in a 350 degree oven.