Seriously divine! I eat one bite, and I know I can’t stop!

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prep a 9-by-13-inch baking dish with cooking spray.
2. Prepare the pasta or fettuccine al dente as directed on the packet. Reserve the drained liquid.
3. In a big basin, mix together the following ingredients: shredded chicken, chicken soup, cream of mushroom, sour cream, milk, Parmesan, mozzarella, cheddar, chopped onion, minced garlic, sliced mushrooms, frozen peas, and cream of chicken.
Toss in the cooked pasta and toss to blend. Season with salt and pepper, according to taste.
5. Evenly distribute the mixture into the baking dish that has been prepared.
6. Combine the melted butter and breadcrumbs in a small dish. On top of the casserole, sprinkle the breadcrumb mixture.
7. Place in the oven and bake for 30–35 minutes, or until the casserole is bubbling and the top is brown.
8. For a colorful and flavorful garnish, top off the dish with fresh parsley just before serving.

Changes and Hints
Try using turkey instead of chicken for a change of pace, particularly if you have any leftovers from the holidays. For a burst of color and some added nutrients, try adding some zucchini or bell peppers. To make the mushrooms and onions undetectable to children who are fussy eaters, purée them. As a last step, you can make it gluten-free by substituting your preferred gluten-free spaghetti and cream soups.