Ingredients
Scale
- 1 lb rotisserie chicken, shredded (or cooked ground beef for a beef pasta twist)
- 16 oz short pasta (rotini or penne work best)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded and divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup buttery crackers, crushed (for the topping)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or butter. Boil a large pot of salted water and cook your pasta according to the package directions, but stop 2 minutes early so it is slightly undercooked (al dente). The pasta will finish softening in the oven sauce.
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, onion powder, and dried thyme. Stir in the shredded chicken (or beef), the frozen vegetables, and 1 cup of the shredded cheddar cheese. Once the pasta is drained, fold it gently into the creamy mixture until every noodle is perfectly coated.
- Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1 cup of cheese over the top. In a small bowl, mix the crushed crackers with melted butter and sprinkle them over the cheese for a satisfying crunch. Bake for 25-30 minutes until the cheese is bubbly and the edges are golden brown. Let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 45 minutes