Ingredients:

  • 16 oz thin spaghetti – cooked (make sure to use thin spaghetti)
  • 1/2 C (1 stick) butter
  • 4 C chicken – cooked and shredded
  • 2 cans (10.75 oz each) cream of chicken soup
  • 2 C sour cream
  • 1/2 C milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp parmesan cheese 
  • 2 C shredded mozzarella cheese
  • 3/4 C panko bread crumbs 

Directions:

  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish with butter or non-stick spray – set aside
  3. Combine butter, cooked & shredded chicken, soup, sour cream, salt, pepper, parmesan cheese and milk
  4. Add cooked noodles and stir until well combined
  5. Pour into greased baking dish
  6. Sprinkle mozzarella cheese on top
  7. Bake for 30 minutes
  8. Top with Panko bread crumbs
  9. Bake 10 minutes more