Preheat the oven to 350 degrees F (180 degrees C).
In a large pot of
Water (6 cups)
, add salt and bring to a boil.
Then cook the
Linguine (1 lb)
according to package instructions, to al dente, for around 10-12 minutes.
Spray a 9×13 baking dish with
Nonstick Cooking Spray (as needed)
. Set aside.
In a large bowl mix together the
Unsalted Butter (1/2 cup)
Boneless, Skinless Chicken Breasts (4)
Cream of Chicken Soup (2 cans)
Sour Cream (2 cups)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Chicken Broth (1/2 cup)
. Whisk until the mixture is smooth and you see no more streaks of white from the sour cream.
In a small mixing bowl, mix the
Grated Parmesan Cheese (2 Tbsp)
Shredded Mozzarella Cheese (2 cups)
together. Set aside.
Drain the noodles, then put them in the cream mixture bowl and mix until the noodles are coated well.
Pour into a 9x13 baking dish. Sprinkle the cheese mix over the top of the pasta.
Bake for 15 minutes or until warmed inside and the cheese has melted.
Serve warm, topped with
Fresh Parsley (1 Tbsp)