INGREDIENTS
4 cups
cooked, chopped chicken (1 whole rotisserie chicken)
12
-oz spaghetti, cooked and drained
2 10.75 ounce cans
Cream of Chicken soup (I used 98% fat free)
1/4 cup
chicken broth
16
-oz sour cream (I used light)
1 stick
butter, melted
1/4 tsp
cayenne pepper
1/4 cup
dried parsley
1/2 tsp
salt
1/4 tsp
ground pepper
1 tsp
Italian seasoning
1/2 cup
Parmesan cheese
1 1/2
to 2 cups shredded sharp cheddar cheese
1 cup
Italian breadcrumbs