Cheesy Chicken Spaghetti Casserole

This chicken spaghetti is the best one I have ever made.  We loved it!  It was even better the next day as a reheated lunch.  You could even make two and put on in the freezer.

Ingredients:  4 cups cooked, chopped chicken (or 1 whole rotisserie chicken) 12 oz spaghetti, cooked and drained 2 cans cream of chicken soup  1/4 cup chicken broth 16 oz sour cream  1 stick of butter, melted 1/4 tsp garlic powder, more or less to taste (we usually do more) 1/4 cup dried parsley  1/2 tsp salt 1/4 tsp ground pepper 1 tsp Italian seasoning 1/2 cup Parmesan cheese *possible stir-ins - fresh mushrooms, bacon, broccoli ______________________________________ 1 1/2 - 2 cups shredded sharp cheddar cheese 1 cup Italian breadcrumbs Directions:  Preheat oven to 350. Combine first 12 ingredients.   Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes).   Top with cheddar cheese and breadcrumbs.  Bake uncovered for 45-60 minutes, until bubbly.

Adapted from this recipe at PlainChicken.com!