Ingredients:
– 12 oz spaghetti or fettuccine
– 3 tbsp butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 3 cups cooked chicken, shredded or diced
– 1 can (10.5 oz) cream of mushroom soup
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella or cheddar cheese
– Salt and pepper, to taste
– 1/4 cup fresh parsley, chopped (optional, for garnish)
Directions:
1. Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Next, toss in the garlic and mushrooms, cooking until the mushrooms are perfectly tender — around 5 more minutes.
3. Time for the creamy goodness! Stir in the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Mix everything together until smooth and heated through. Don’t forget to season with salt and pepper to taste!
4. Now let’s bring it all together! Add the cooked chicken and pasta to the skillet, tossing until every strand is generously coated in that delicious sauce.
5. Transfer this mouthwatering mixture into a 9×13-inch baking dish and sprinkle the top with both Parmesan cheese and some shredded mozzarella or cheddar for that golden, bubbly finish.
6. Bake for 25–30 minutes, or until the cheese is melted and bubbly — the aroma will be irresistible!
7. For a touch of freshness, garnish with chopped parsley if you like, and serve warm. Enjoy every cheesy bite!