Description
A creamy, cheese-packed casserole that brings warmth and comfort, perfect for holiday gatherings or easy weeknight dinners.
Ingredients
Scale
- 1 lb pasta (penne, rigatoni, or rotini)
- 2 cups shredded chicken (or turkey)
- 1 cup broccoli florets
- 1 cup diced bell peppers
- 2 cups shredded cheese (mozzarella and cheddar blend)
- 1 can creamy mushroom soup
- 1/2 cup milk (or non-dairy substitute)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine the cooked pasta, shredded chicken, broccoli, bell peppers, and half of the cheese in a large bowl.
- Mix creamy mushroom soup, milk, garlic powder, salt, and pepper in a separate bowl until well blended.
- Pour the creamy mixture over the pasta and stir to combine.
- Transfer the mixture to a greased baking dish and top with remaining cheese.
- Bake for 25-30 minutes, or until bubbly and golden.
- Remove from the oven and let it sit for about 5 minutes before serving. Garnish with fresh parsley.
Notes
This casserole can be prepared the day before and refrigerated. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg