Chicken Tetrazzini

I made this one this weekend. It was a huge hit. Very, very yummy.

Ingredients:
2 to 3 cups cooked chicken
7-8 oz dried angel hair pasta
1 TBS olive oil
1 medium bell pepper, chopped
1 medium onion, chopped
1 to 1 1/2 cups grated carrot, zucchini, squash or any combination of these
1 cup chopped mushrooms
1 can cream of mushroom soup
1 1/2 cups half & half or cream (can use fat-free half & half)
1 cup sour cream (can use fat-free, reduced fat, or even Greek yogurt)
2 cups grated Parmesan cheese
salt, pepper, basil, oregano, and garlic powder to taste

Instructions:
Cook pasta according to package directions; Drain & set aside. In a large stock pot or very large skillet, saute peppers, onions, grated veggies and mushrooms in olive oil until almost tender. Stir in cooked chicken, cream of mushroom soup, half & half, sour cream and seasonings. Adjust seasonings to your taste. Stir in 1 1/2 cups Parmesan cheese. Add cooked pasta and stir well. Pour into a lightly greased casserole dish (9X13 should work). Sprinkle remaining 1/2 cup of Parmesan cheese over top of casserole. Bake at 350 degrees for 25 to 30 minutes.

Notes:
I also think chopped broccoli would be a great addition. Maybe peas, too.
You can make this vegetarian by substituting more veggies in place of the chicken.