Ingredients
10 ounce can cream of chicken soup
10 ounce can cream of mushroom soup
2 cups sour cream
1/2 cup butter , melted
1/2 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup frozen peas
1 pound seasoned cooked chicken , chopped or shredded
1 pound thin spaghetti , cooked al dente
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Fresh chopped parsley , for garnish
Start by baking and dicing up the cooked chicken (or simply use rotisserie chicken.) Or pressure cook 6 min with 1 cup chicken broth
Cook up the pasta according to package directions, al dente.
Combine the sauce ingredients and spices until fully incorporated. Mix in the chicken, pasta, and peas.
Pour the mixture into a greased 9×13 casserole dish, sprinkle with the cheeses.
Cover and bake for 30 minutes, then uncover and bake for another 15.
Let is rest for 5 minutes or so and dig in!