| 2 | Boneless, skinless chicken breasts cut into 1" pieces. |
| 4 | Large mushroom sliced or chopped |
| 1/4 cup | Butter |
| 1/4 cup | Flour |
| 3-4 cups | Milk (start with 3 and add more if needed) |
| 1 bag | Shredded pizza or Italian mix cheese |
| 1 1/2 cup | Sour cream |
| 1/4 cup | Shredded Parmesan cheese |
| 2 tsp | Pepper |
| 1-2 tbs | + 1 tsp garlic powder, depending on how much you like it. |
| | Pinch of dill weed (optional) |
Spray skillet with non stick spray. Heat on med. heat. Add chicken and 1 tsp. pepper and 1 tsp garlic powder, cook about 5 minutes. Add mushrooms and cook until chicken is done. Set aside. Heat large Dutch oven over med. heat. Add butter and heat until melted. Add flour and blend well. Add milk 3 cups and stir constantly until hot. Add sour cream and cheeses. Wisk constantly until melted. Add spices and stir. Add chicken and mushrooms, including the juices from the pan. Cook a few minutes so the flavor of the spices can blend. Add more milk if too thick. Serve over fettuccine noodles.
The leftovers can be frozen and reheated.