CHICKEN TETRAZZINI

INGREDIENTS:

• 1 (16-oz) package linguine pasta
• 1 whole rotisserie chicken, meat removed and chopped
• 1 (10.75-oz) can cream of chicken soup
• 1 (10.75-oz) can cream of mushroom soup
• 1 (16-oz) container sour cream
• 1/3 cup butter, melted
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tsp dried parsley

INSTRUCTIONS:

1. Preheat oven to 300ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
2. Cook pasta according to package directions. Drain.
3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.

This article and recipe adapted from this site