INGREDIENTS
16 oz
thin spaghetti, cooked (or any of your favorite noodles)
1/2 cup
butter (plus more for buttering pan)
4
chicken breasts, cooked, diced
2 cans
cream of chicken soup
2 cups
sour cream
1/2 cup
dry white wine (I use Beringer, but you can also use cooking wine)
1 tsp
kosher salt
1/2 tsp
ground black pepper
2 tbsp
parmesan cheese
2 cups
shredded mozzarella cheese