Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup Panko breadcrumbs (optional for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray. Bring a large pot of salted water to a boil. Add your pasta and cook it for two minutes less than the package directions suggest for “al dente.” The pasta will finish cooking in the oven, so keeping it firm now prevents it from becoming mushy later. Drain the pasta and set it aside.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and dried oregano. Stir in half of the cheddar cheese and half of the mozzarella cheese. Add the shredded chicken and the cooked pasta to the bowl. Fold everything together gently until the pasta and chicken are thoroughly coated in the creamy sauce. Taste and add salt and pepper as needed.
- Transfer the pasta mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining cheddar and mozzarella cheese over the top. If you want an extra crunch, mix the Panko breadcrumbs with melted butter in a small bowl and sprinkle them over the cheese layer. This adds a delightful texture contrast to the creamy pasta underneath.
- Place the casserole in the center rack of the oven. Bake for 25 to 30 minutes, or until the cheese is melted and bubbling, and the edges are starting to turn golden brown. If you prefer a very brown top, you can broil it for the last 2 minutes, watching closely to prevent burning. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 50 minutes