Easy Chicken Tetrazzini

Ingredients:
4-6 Chicken Breasts
1 package Spinach
2 Onions
3 Celery Stalks with Leaves
Salt & Pepper to Taste
½ Stick of Butter
1 can Mushrooms
2 cans Cream of Chicken Soup
½ pint Sour Cream
1 tbsp Panola Gourmet Jalapeno Sauce
1 pkg. Spaghetti
Parmesan Cheese

Directions:
Boil chicken until tender with onion, celery, salt and pepper. Remove; cool, stain stock and reserve. Cut chicken up and set aside. Melt butter in a large skillet with spinach and add drained mushrooms. Sauté 10 minutes. Add cream of chicken soup, sour cream and chicken. Season to taste with Panola Gourmet Jalapeno Pepper Sauce. Salt and pepper to taste. Simmer over low heat and continue to stir. If sauce is too thick add some chicken broth to the mix. Boil, cook and drain pasta. Serve the chicken mixture over pasta or combine both into an uncovered greased baking dish and place in the oven at 300 degrees for 10 minutes.