1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.

2. Cook the pasta tubes until just al dente if your package requires pre-cooking, then drain and let them cool enough to handle.

3. In a medium bowl, mix the shredded chicken with 1/2 cup mozzarella, 1/4 cup Parmesan, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. Fill each pasta tube with the chicken mixture and arrange them in a single layer in the prepared baking dish.

5. Melt the butter in a skillet over medium heat, then cook the onion for 3 to 4 minutes until softened.

6. Add the garlic and mushrooms, then sauté until the mushrooms release their liquid and begin to brown.

7. Stir in the cream of mushroom soup, chicken broth, remaining heavy cream, Italian seasoning, remaining salt, and remaining black pepper.

8. Simmer the sauce for 3 to 5 minutes until smooth and slightly thickened.

9. Pour the sauce evenly over the filled pasta tubes.

10. Sprinkle the remaining mozzarella and Parmesan over the top.

11. Cover with foil and bake for 25 minutes.

12. Remove the foil and bake for 10 more minutes, until the cheese is melted and the sauce is bubbling.

13. Broil for 1 to 2 minutes if you want a more golden top.

14. Rest for 5 minutes, then sprinkle with parsley and serve warm.