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Julie's Chicken Tetrazzini

6 chicken breats, cooked and cubed
Fresh sliced mushrooms
1/4 cup butter or margarine
1 pint sour cream
1 pkg pasta (original recipe calls for angel hair, I've used linguine, penne, shells, etc.), cooked to al dente
2 cans cream of chicken soup
1 cup half and half
Parmesan cheese (shredded, not grated)

Saute mushrooms in butter for 10 minutes. Add chicken to mushrooms and mix well. Remove from heat and let stand so chicken absorbs mushroom flavor. Stir in soup, sour cream and half and half. Add pasta and mix well. Pour into buttered casserole dish and sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 40 minutes. Serves 10-12.

This is also a great make-ahead recipe.
As another p.s. - you can easily use non-fat sour cream, low-fat soup and Mocha Mix or other fat free creamer, and it turns out just as good!