Annie's Chicken Tetrazzini

1/2 tsp. toasted onion
1 1/2 tsp. garlic powder, divided
1 large chicken breast, cut into 2" cubes
1 (10-11 oz.) can cream of chicken soup (or cream of mushroom)
1 can mushrooms (4 oz.) drained or 8 oz. white button mushrooms, thinly sliced
1/4 C. each sour cream and mozzarella cheese, shredded
1/4 C. milk
Parmesan cheese
Basil (if desired)
1 lb. pasta, medium shells or similar sized noodle

Add cooking spray to non-stick skillet, over medium high heat add chicken, 1/2 tsp. each onion and garlic. Cook for 7-9 minutes or til fully cooked and juices run clear.
In large covered cassreole, combine soup, mushrooms, sour cream, cheese, and milk. Stir in chicken and remaining garlic. Stir in pasta. Top with parmesan and basil (if desired).
Microwave on high for 10-12 minutes or heat in oven at 350 for 15-20 minutes, or til top is golden and bubbly.
Serves: 4-6