Ingredients
Scale
- 16 oz Penne or Rotini pasta (cooked al dente)
- 2 lbs Protein (shredded chicken breast or browned ground beef)
- 4 cups Shredded sharp cheddar or mozzarella cheese
- 2 cups Broccoli florets or chopped bell peppers
- 2 cans (10.5 oz each) Cream of mushroom or cream of chicken soup
- 1 cup Whole milk or heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- 1 cup Panko breadcrumbs or crushed butter crackers
- 4 tablespoons Melted butter
Instructions
- Boil your pasta in salted water for two minutes less than the package directions specify. This prevents the pasta from becoming mushy during the baking process. Drain the pasta and set it aside. If you are using chicken, shred it into bite-sized pieces. If using beef, brown it in a skillet and drain the excess grease. Preheat your oven to 375°F if you are baking immediately, or prepare to refrigerate.
- In a large mixing bowl, whisk together the cream soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Fold in your chosen protein and vegetables. Add the cooked pasta and two cups of the shredded cheese. Toss everything until the pasta is thoroughly coated in the creamy sauce. Grease a 9×13 inch baking dish and spread the mixture evenly into the pan.
- Top the casserole with the remaining two cups of cheese. In a small bowl, mix the breadcrumbs with melted butter and sprinkle them over the cheese layer. If making ahead, cover the dish tightly with foil and refrigerate for up to 24 hours. When ready to eat, bake for 35 to 45 minutes until the sauce is bubbly and the top is golden brown. Let the dish rest for 10 minutes before serving to a hungry crowd.
- Cook Time: 1 hour 10 minutes