Chicken Tetrazzini

1 rotisserie chicken, skin removed, deboned and chopped into bite sized pieces

12 oz. spaghetti noodles, broken in half and cooked according to package instructions, drain and set aside

1 can cream of chicken soup

1 1/2 cups of sour cream

1 stick of butter, softened, reserve 2 Tbs. for buttering the pan

1 tsp. salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 1/2 cups of shredded mozzarella (or I also like the Italian blend with Philadelphia Cream cheese)

4 Tb. grated parmesan cheese

Preheat oven to 325 degrees. Butter a baking dish with 2 Tb. of softened butter. In a large bowl, combine chopped chicken, cream of chicken soup, sour cream, the remaining softened butter, salt, pepper, and garlic powder. Stir in the noodles and combine well. Pour mixture into the buttered baking dish and top with shredded mozzarella and grated parmesan cheeses. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15  minutes. Garnish with fresh parsley and serve.