INGREDIENTS:
- 4 cups cooked, chopped chicken (1 whole rotisserie chicken)
- 12-oz spaghetti, cooked and drained
- 2 (10.75-oz) cans Cream of Chicken soup (I used 98% fat free)
- 1/4 cup chicken broth
- 16-oz sour cream (I used light)
- 1 stick of butter, melted
- 1/4 tsp cayenne pepper
- 1/4 cup dried parsley
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp Italian seasoning
- 1/2 cup Parmesan cheese
- 1-1/2 to 2 cups shredded sharp cheddar cheese
- 1 cup Italian breadcrumbs
INSTRUCTIONS:
- Preheat oven to 350.
- Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs.
- Bake uncovered for 45-60 minutes, until bubbly.
Recipe from Plain chicken.com
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