Chicken Broccoli Fettuccini Alfredo

1 8oz pkg. Fettuccini noodles, cooked

8oz mozzarella cheese, sliced

2-3 chicken breasts, cooked & cubed

1 lb. fresh broccoli, cooked

2 cans cream of mushroom soup

2 cups milk

1 tsp. basil

1 tsp. oregano

1 tsp. dried onion

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

¾ c sour cream

1 c Parmesan cheese 

Cook Fettuccini according to package directions, drain.  In a 9x13 pan that has been lined on the bottom with the sliced mozzarella cheese (prevents pasta from sticking,) place diced, cooked chicken.  Spread fettuccine over the chicken.   Add 1 lb. broccoli evenly over the fettuccini.  Mix remaining ingredients to form sauce and spoon over the other ingredients.  Sprinkle Parmesan cheese over the top. 

**You can also: line pan with cheese, mix all other ingredients together and place on top of cheese.  Top with Parmesan cheese.

Bake at 350’ for 1 hour or until heated through.  If Parmesan cheese gets too brown before cooking time is up, cover with foil and continue to cook.