1 1/2cupscooked shredded chicken(rotisserie chicken works great)
Salt and pepper, to taste
1cupshredded mozzarella cheese
1/4cupfreshly grated parmesan cheese
Preheat oven to 375 degrees F.
Mix sauce ingredients in a bowl: cream of mushroom soup, sour cream and chicken broth.
Cook noodles according to package instructions, just until al dente. If using spinach, add the fresh spinach leaves to the pot of boiling water and pasta right when it's done cooking. Stir them in to allow them to wilt and then drain everything into a colander.
Add the pasta to the bowl with the sauce and toss to combine. Season with salt and pepper, to taste.
Stir in chicken and 1/2 cup of the mozzarella cheese.
Pour mixture into an 8'' (or similar size) baking pan. Top with remaining mozzarella and parmesan cheese.
Bake for 25 minutes or until cheese is melted and bubbly.
This recipe can be doubled and baked in a 9x13'' pan.