Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.

Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.

Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.

In the same pot, melt 4 Tbsp butter and whisk in ⅓ cup flour until lightly golden (1 ½ min). Add 2 ½ cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, ¼ tsp pepper and whisk until smooth. Add 1 ½ cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.

Return chicken, mushrooms, onions and pasta to the pot then sprinkle in ¼ cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.

*To cook your own chicken: in your dutch oven or pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season 2 lbs chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.

**If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)