Chicken Tetrazzini

Ingredients

• 3 cups cooked chopped, or shredded chicken.
• 1 lb spaghetti
• 1 10.75 oz can condensed cream of mushroom soup
• 1 10.75 oz can condensed cream of chicken soup
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups sour cream
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste
• 1/2 tsp Italian seasoning

Instructions

1. Preheat oven to 350°F and then grease a 9×13 casserole dish with olive oil or cooking spray. Set the dish aside.
2. Bring a large pot of salted water to boil and cook your spaghetti for 12 minutes or until al dente. Reserve 1 cup of pasta water and then drain and rinse the pasta with cold water to stop the cooking process and prevent it from sticking.
3. In a large bowl, combine mushroom soup, chicken soup, chicken broth, heavy cream, and sour cream.
4. Add in garlic powder, onion powder, pepper, Italian seasoning, and chopped chicken. Mix all the ingredients well.
5. Add cooked pasta to the creamy sauce mixture and stir until all the pasta is evenly coated. Add the reserved cup of pasta water if the mixture seems a little dry.
6. Transfer half of the chicken and pasta mixture to the prepared baking dish and then sprinkle cheese 1 cup of mozzarella cheese and ½ cup of cheddar over it.
7. Add the rest of the chicken pasta mixture and top it with the remaining mozzarella and cheddar cheese.
8. Bake the casserole for 35-45 minutes until hot, bubbly, and the cheese has melted.
9. Let the casserole sit for 5 minutes before garnishing with fresh parsley and serving with garlic bread, green beans, or a side salad for a complete meal