Chicken Tetrazinni

This is an  easy recipe that can be thrown together fairly easy.  I am a HUGE believer in buying a rotisserie chicken and shredding it and freezing it for meals like this.  It has saved dinner on more than one occasion.  I love the trick and it saves so much time and stress.  Also, this recipe calls for dry white wine. Where we don't drink/cook with it, I just substitute it with chicken broth when ever I come across that.  Enjoy!

Chicken Tetrazinni
Recipe adapted by: Shugary Sweets
16 oz thin spaghetti, cooked (or any of your favorite noodles)
½ cup butter (plus more for buttering pan)
2 c. shredded rotisserie chicken
2 cans cream of chicken soup
2 cup sour cream
½ cup chicken broth
1 tsp kosher salt
1/2 tsp ground black pepper
2 Tbsp parmesan cheese
2 cup shredded mozzarella cheese

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes.  May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly!