Ingredients
Scale
- 3 cups rotisserie chicken, shredded or chopped
- 12 oz pasta (rotini, penne, or bowtie), cooked al dente
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup buttery crackers (like Ritz), crushed
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray. While the oven heats, boil a large pot of salted water and cook your pasta for two minutes less than the package directions suggest. This prevents the pasta from becoming mushy during the baking process. 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 black pepper until smooth. Fold in the shredded rotisserie chicken, cooked pasta, frozen vegetables, and 1.5 cups of the shredded cheddar cheese. Transfer the mixture into your prepared baking dish and spread it into an even layer. Top with the remaining 1/2 cup of cheese. In a small bowl, toss the crushed crackers with the melted butter and sprinkle them over the top. Bake for 25 to 30 minutes until the sauce is bubbly and the cracker topping is golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the sauce to thicken slightly, making it easier to scoop and serve. Garnish with fresh parsley or chives if desired. Serve warm directly from the dish for a hearty, satisfying meal.
- Cook Time: 45 minutes