Ingredients
| 1 | box of linguine or spaghetti |
| 1 | whole rotisserie chicken |
| 2 | cans cream of chicken soup |
| 1 | 16-ounce tub sour cream |
| 1/3 | cup butter, melted |
| 1/2 | cup chicken broth |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/4 | teaspoon garlic powder |
| 1/4 | cup Parmesan cheese |
| 2 | cups mozzarella cheese, shredded |
| 2 | teaspoons dried parsley |
Instructions
Break noodles into thirds and boil until tender, drain. Remove meat from rotisserie chicken and chop. In a large bowl, combine
cooked pasta, chicken, soup, sour cream, butter, broth, salt, pepper and garlic powder. (You can substitute two cans cream of
chicken soup for one can cream of chicken and one can cream of mushroom.) Pour mixture into 9x13-inch baking dish prepared
with cooking spray. Top with cheeses and parsley. Cover with aluminum foil and bake at 325 degrees F covered for 1 hour.
Remove foil and bake for 30 minutes until bubbly and cheeses are melted. This recipe freezes well. Serves 12
