Ingredients
Scale
- 16 oz box of Rotini or Penne pasta
- 3 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup whole milk or heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil and cook your pasta according to the package directions, but stop 2 minutes early to keep it “al dente.” While the pasta cooks, shred your cooked chicken and set it aside in a large mixing bowl.
- In the bowl with the chicken, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Drain the cooked pasta and add it to the chicken mixture along with 2 cups of the shredded cheese. Stir everything until the pasta is well-coated. Pour the mixture into your prepared baking dish. Top with the remaining 1 cup of cheese. Mix the crushed crackers with melted butter and sprinkle them over the top. Bake for 25-30 minutes until the cheese is bubbly and the topping is golden brown.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken and set, making it easier to scoop. Garnish with fresh parsley if desired. Serve large portions onto plates or shallow bowls and enjoy the cheesy goodness while it is hot.
- Cook Time: 45 minutes