INGREDIENTS:
- 3 boneless skinless breasts
- 1/2 cup dry white wine
- 16oz fettuccine pasta
- 2 cans condensed cream of chicken soup
- 2 cups sour cream
- 2 cups mozarella (divided)
- 1/4 cup of milk
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup frozen peas
- 1 cup sliced baby bella mushrooms
- 1/4 cup grated parmesan
DIRECTIONS:
- Preheat oven to 350 and grease a 9×13 casserole dish.
- Cook pasta according to al dente instructions on box. Once pasta has finished cooking, drain and run cold water over it to stop the cooking process.
- While pasta is cooking, pan sear chicken breast. Once done, shred or chop into small pieces. (shredded preferred)
- Put chicken into a very large bowl, add cream of chicken soup, sour cream, milk, 1 cup of mozzarella cheese, salt pepper, white wine, peas, mushrooms and mix until fully combined.
- Add pasta to chicken mixture until well combined. Place mixture in casserole dish and sprinkle on remaining 1 cup mozzarella and parmesan cheese evenly across top.
- Bake for 30 minutes until edges are bubbly and cheese is browned.
