2 Cups of Chicken breast cooked and shredded
8 oz of bow tie pasta or spaghetti cooked al dente and drained
2 teaspoon butter melted
1 can of cream of mushroom undiluted
1 can of cream of chicken undiluted
1 cup of chicken broth
1 package of fresh mushrooms sautéed and chopped into smaller pieces
1 teaspoon of minced garlic
1 cup of milk
1 cup of sour cream
1 cup of grated cheddar
1 1/2 cups of parmesan cheese use 1/2 inside 1 cup to top casserole
3 teaspoons parsley, minced
Add salt and pepper to taste
In skillet with olive oil sauté the mushrooms with garlic. Add 2 cups of chicken then combine mushrooms and garlic with all the above ingredients. Keeping 1 cup of parmesan for cheese topping. Spray 9×13 casserole with pam and bake for 30min in 350 degree oven or until golden brown and bubbly. *I try to use fresh herbs when I can.
Notes: To speed this recipe up I pick up a rotisserie chicken from the grocery store, shred it and its ready to go!