1Preheat oven to 350. READ DIRECTION THROUGH CAREFULLY BEFORE STARTING.
In 3 qt sauce pan Pour in all of the chicken broth plus one cup of water and salt. Bring to a boil. Add pasta and cook until aldente.
2While pasta is cooking melt butter in a large skellet. Saute mushrooms until tender. Stir in flour until dissolved. Turn off heat momentarily.
*Once pasta is done drain chicken broth into a separate pan and dissolve sour cream in the broth. Retain pasta in the pan it was cooked in.
Return butter and mushrooms to med-low heat and slowly whisk in reserved chicken broth/sour cream and blend until smooth. Add pasta and chicken. Pour into a 9x13 glass baking pan and sprinkle cheese over the top. Bake for 20-30 minutes or until bubbly.
Sprinkle french fried onion rings over the top and serve.
3SOMETIMES JUST TO SPICE IT UP A BIT WE ADD A DICED JALAPENO PEPPER OR TWO. I LIKE TO ADD A RED ONE AND A GREEN ONE FOR THE ADDED COLOR BECAUSE WHILE THIS RECIPE IS VERY GOOD, IT LACKS COLOR WHICH WE LOVE.