Chicken Tetrazzini

Chicken Tetrazzini 16 oz thin spaghetti, cooked (or any of your favorite noodles) ½ cup butter (plus more for buttering pan) 4 chicken breasts, cooked, diced 2 cans cream of chicken soup 2 cup sour cream ½ cup dry white wine (I use Beringer, but you can also use cooking wine) 1 tsp kosher salt ½ tsp ground black pepper 2 Tbsp parmesan cheese 2 cup shredded mozzarella cheese Combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly!