Creamy Chicken Zucchini Noodle Casserole

• 3 - 10 oz. packages zucchini noodles 
• 3/4 tsp. salt
• 1 - 10.5 oz. can cream of chicken soup
• 1/2 cup milk
• 2 tbsp. grated Parmesan cheese
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. freshly minced parsley
• freshly ground black pepper
• 2 cups shredded rotisserie chicken
• 1 cup shredded Mozzarella cheese

Preheat oven to 350F.  Spray a 8x11 baking dish with cooking spray.

Put a colander on top of a large bowl and dump the zucchini noodles in, cutting the noodles up into smaller pieces.  As you add each package of noodles to the bowl, toss with 1/4 tsp. salt, 3/4 tsp. total for all 3.  Let noodles sit, draining excess water into the bowl for 10 minutes.

Meanwhile, whisk together condensed soup, milk, Parmesan, garlic, red pepper flakes, and parsley.  Generously season with freshly ground black pepper.

After the zucchini noodles have been sitting for at least 10 minutes, use a clean dish towel to ring out any remaining water.

Add the zucchini noodles and shredded chicken to the soup mixture and stir to combine.

Transfer to your prepared baking dish.

Bake uncovered for 25 minutes. 

Top with the shredded Mozzarella and continue to bake uncovered for 10 - 15 minutes, until heated through and cheese is starting to brown.

Enjoy!