Ingredients:

• 16 oz thin spaghetti or angel hair, cooked
•  ½ cup butter (plus more for buttering pan)
•  1 1/2 – 2 lbs. chicken breast, cooked, diced (bake a couple extra breasts one night for leftovers!)
•  2 cans cream of chicken soup* or homemade mixture
•  2 cup sour cream
•  ½ cup dry white wine or chicken stock
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1/4 cup Parmesan cheese
•  2 cups mozzarella cheese, shredded

Directions:

1. Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.
2. Pour into a buttered 13 x 9 casserole dish.  Sprinkle both cheeses on top.
3. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.

*No Canned Cream Soup Soup: (use this in place of canned soups – add mushrooms, onions, etc. as desired to make different flavor soups)

• 4 tablespoons butter
• 6 tablespoons flour
• 1 cup chicken stock
• 1 cup heavy cream or 1/2 and 1/2
• salt and pepper

Directions:

1. In a saucepan over medium-low heat melt the butter. Slowly whisk in the flour until it become thick.  Cook for 1-2 minutes.
2. Slowly whisk in the chicken stock and then the heavy cream. Allow to cook until it becomes thick like gravy. Add salt and pepper to taste.