Description
A quick, creamy pasta bake with chicken and cheese—perfect for busy nights!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups cooked pasta (like penne or rotini)
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp melted butter (optional, for topping)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready.
- Mix the base: In a large bowl, combine shredded chicken, cooked pasta, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until everything is well mixed.
- Add cheese: Fold in half the cheddar cheese (1/2 cup) to make it extra creamy.
- Transfer to dish: Pour the mixture into a greased 9×13 baking dish and spread it out evenly.
- Top it off: Sprinkle the remaining 1/2 cup of cheese over the top. For a crunchy finish, mix breadcrumbs with melted butter and sprinkle that on too.
- Bake: Place the dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve: Let it cool for 5 minutes, then dig in!
Notes
- Make it ahead: Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the bake time if cold.
- Swap it up: Use rotisserie chicken for even faster prep—check out how to reheat rotisserie chicken for tips.
- Veggie boost: Toss in a cup of frozen peas or broccoli before baking for added nutrition.
- Storage: Leftovers keep in the fridge for 3 days or freeze for up to a month.