Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 1 box (16 oz) rotini or penne pasta, cooked al dente
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese, divided
- 1.5 cups crushed Ritz crackers
- 4 tablespoons unsalted butter, melted
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter. If you are making this ahead of time, ensure your cooked chicken and pasta have cooled slightly before mixing.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until smooth. This creates the rich, velvety sauce that binds the casserole together. Stir in 2 cups of the shredded cheddar cheese.
- Add the cooked chicken and the cooked pasta to the bowl with the sauce. Fold everything together gently until the chicken and pasta are thoroughly coated. Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the chicken mixture. In a small bowl, toss the crushed Ritz crackers with the melted butter. Spread the buttery cracker crumbs evenly over the cheese layer for a perfect crunch.
- Place the dish in the center rack of the oven. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cracker topping is a beautiful golden brown. If you are cooking this from the refrigerator after making it ahead, add an extra 10 minutes to the bake time.
- Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh parsley if desired and serve warm to your hungry crowd.
- Cook Time: 45 minutes