The BEST Chicken Alfredo Bake with Cheese

I think this is the first meal where every single one of us LOVED it. I guess it was called Million Dollar Chicken Alfredo for a reason. I had two servings and Kevin and Jace each had one and we have a little bit of leftovers. We didn't add cottage cheese in ours because we don't like cottage cheese that much and we used Swiss Cheese instead of Provolone Cheese slices. This will be on my list to make again. Seriously LOVED it!! I used an extra large baking dish so I only used about half of the dish which is why you don't see the full baking dish in the photos :)

Ingredients:
9oz fettuccine pasta
2 tbsp butter
5oz cream cheese, softened
1/4 cup sour cream
1/4 tsp salt
1/4 tsp pepper
1/4 tsp italian seasoning
3 cups shredded cooked chicken
chicken broth (enough to cover chicken in a crockpot)
1 15oz jar alfredo sauce
4 slices of swiss cheese
3/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
3/4 cup mozzarella cheese, shredded

Directions:
In the morning, place two large boneless skinless chicken breasts in a crockpot and put enough chicken broth in to barely cover the chicken. Cook on high 3.5-4 hours. Shred chicken and set aside.

Cook pasta in salted water based on time on the box. Drain and return to pot.

Preheat oven to 350 degrees. In a small bowl, mix together the salt, pepper, garlic powder and italian seasoning.

In the pot with the noodles, add butter and cream cheese and stir until blended in. Pour in seasonings. Transfer to a greased baking dish.

Spread the chicken over the pasta evenly and then pour the alfredo sauce on top.

Arrange swiss cheese slices and sprinkle with mozzarella, parmesan, and cheddar cheese.

Bake uncovered for 35 minutes.