1 lb linguini

1/4 cup (1/2 stick) butter, softened

2 (10 oz each) cans cream of chicken soup

8 oz cream cheese, softened

4 cloves garlic, minced

1 cup sour cream

1 1/2 cups chicken broth

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Kosher salt, to taste

3 cups cooked and shredded chicken

2 cups mozzarella cheese, grated

1 cup cheddar cheese, grated

Preheat oven to 375°F and grease a 9×13-inch baking dish liberally with the softened butter. Set aside.

In a pot of salted boiling water, cook the pasta 1 minute less than package directions indicate. Drain and set aside.

In a large mixing bowl, whisk together the cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and salt, to taste.

Stir in half of the cheeses, along with the chicken and cooked pasta.

Transfer to prepared baking dish, then top with remaining grated cheese. Bake until bubbly and golden, 30-35 minutes.

*found recipe on https://12tomatoes.com/