• 12 ounces penne pasta
• 2 cups cooked chicken, diced
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese (for topping)
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain well.
3. Return the pasta to the pot. Add the diced chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried parsley, 1/2 cup grated Parmesan cheese, and season with salt and pepper. Stir until everything is well combined.
4. Spread half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the top, then spread the remaining pasta mixture evenly over it.
5. Top with the remaining 1 cup cheddar cheese and sprinkle 1/4 cup grated Parmesan cheese evenly over the casserole.
6. In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the cheese.
7. Bake for 25 to 30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
8. Let the casserole rest for 5 to 10 minutes before serving. Garnish with additional parsley if desired and enjoy warm.

Variations & Tips

• Stir in vegetables like broccoli, spinach, mushrooms, or peas for extra nutrition.
• Add a pinch of crushed red pepper flakes for a little heat.
• Rotisserie chicken is a great shortcut that makes this recipe even easier.
• Substitute gluten-free penne if needed.
• Assemble the casserole ahead of time and refrigerate until ready to bake.
• Freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
• For an even crispier topping, broil the casserole for 1–2 minutes after baking, keeping a close eye on it to prevent burning.

Nutrition