Ingredients
Scale
- 16 oz Rotini or Penne pasta
- 4 cups shredded cooked chicken (rotisserie chicken works great)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups frozen mixed peas and carrots
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish (or two smaller dishes if you plan to freeze one). Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop 2 minutes early so it is slightly firm (al dente). Drain the pasta and set it aside.
- In a very large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and well-combined. This creamy base will keep the casserole moist during the baking process.
- Fold the cooked pasta, shredded chicken, frozen vegetables, 2 cups of the cheddar cheese, and all of the mozzarella cheese into the sauce mixture. Use a large spatula to ensure everything is evenly coated. Transfer the mixture into your prepared baking dish and spread it out evenly.
- Mix the crushed crackers with the melted butter in a small bowl. Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole, followed by the buttery cracker crumbs. Bake for 35 to 40 minutes until the cheese is bubbling and the topping is golden brown. If you prepared this in advance and it is cold from the fridge, add 10-15 minutes to the baking time.
- Cook Time: 60 minutes