1.5 - 2 Rotisserie Chickens shredded into bite size pieces 16 oz Penne Pasta 3/4 cup chicken broth 1 large jar sliced mushrooms 1 can cream of chicken 1 can cream of mushroom 1 can cream of celery 8 oz sour cream 1/2 cup grated parmesean cheese 2 cups shredded Monterey Jack & Chedder salt & pepper to taste

Boil pasta, drain & add chicken broth & all other ingredients & top with Monterey Jack & Chedder. cover with foil and bake at 350 for 30 minutes.