10 oz can Cream Chicken Soup
°10 ounce can of mushroom soup
2 cups sour cream
1/2 cup melted butter
1/2 c low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 c frozen peas
1 pound marinated chicken, chop or shredded
1 pound thin pasta
1 1/2 c mozzarella cheese
1/2 c cheddar cheese
2 tsp grated Parmesan cheese
Freshly parsley for garnish
Heat the oven to 350 degrees Fahrenheit. Coat a 9″ x 13″ baking dish with nonstick cooking spray, and set aside.
In a large bowl, whisk soup, sour cream, butter, chicken broth, salt, pepper, and garlic powder together until combined.
Add the peas, chicken, and pasta. Toss to blend until completely covered.
Pour the mixture into the prepared baking dish and sprinkle with cheese.
Cover with aluminum foil and bake for 30 minutes, then remove the tin foil and continue baking for another 15 minutes until the cheese is melted and the casserole is heated through all the time.
Removing from oven and sprinkling with parsley. Let it stand for 5-10 minutes.