This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz fat free low sodium chicken broth
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese
Preheat oven to 350.
Remove meat from the chicken (of course, getting rid of the skin) and chop.
Whisk together soups, chicken broth, and garlic powder.
Lightly spray a 9x13-inch pan with cooking spray. Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta. Repeat layers and top with remaining parmesan cheese.
Cover with foil and bake for 1 1/2 hours.