Creamy Chicken and Noodle Casserole

Cook the egg noodles according to package directions. Drain and set aside.

In a large mixing bowl, combine the softened cream cheese and sour cream.

Add the garlic powder, onion powder, Italian seasoning, and paprika. Whisk until well combined.

Add the cooked and drained egg noodles to the cream cheese mixture, followed by the shredded cheddar cheese.

Fold in the chopped rotisserie chicken until everything is evenly mixed.

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

Layer half of the noodle and chicken mixture over the sauce.

Top with another layer of marinara sauce and then sprinkle with the shredded mozzarella cheese.

Add the remaining noodle and chicken mixture as the next layer.

Pour the rest of the marinara sauce over the top and spread evenly.

Sprinkle the shredded Colby Jack cheese over the entire casserole.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until hot, bubbly, and the cheese is melted and golden.

Let the casserole rest for a few minutes before serving. Garnish with dried parsley if desired.