Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a large pot of
Water (6 cups)
, add salt and bring to a boil.
Step 3
Then cook the
Linguine (1 lb)
according to package instructions, to al dente, for around 10-12 minutes.
Step 4
Spray a 9×13 baking dish with
Nonstick Cooking Spray (as needed)
. Set aside.
Step 5
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)
, and
Chicken Broth (1/2 cup)
. Whisk until the mixture is smooth and you see no more streaks of white from the sour cream.
Step 6
In a small mixing bowl, mix the
Grated Parmesan Cheese (2 Tbsp)
and
Shredded Mozzarella Cheese (2 cups)
together. Set aside.
Step 7
Drain the noodles, then put them in the cream mixture bowl and mix until the noodles are coated well.
Step 8
Pour into a 9x13 baking dish. Sprinkle the cheese mix over the top of the pasta.
Step 9
Bake for 15 minutes or until warmed inside and the cheese has melted.
Step 10
Serve warm, topped with
Fresh Parsley (1 Tbsp)
.
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