Made this tonight and didn’t change a thing! So flavorful!

– 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
– 2 cups shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 tablespoons butter, melted
1. Start by preheating your oven to a cozy 350 degrees Fahrenheit. Butter a 9×13 inch baking dish, like you’re painting a canvas with a promise of good things to come.
2. Bring a large pot of salted water to a rolling boil. Add your penne pasta and cook it just until al dente, according to the package instructions – it’ll cook a tad more in the oven, so we don’t want it too soft now.
3. Drain the pasta well, then in that same big ol’ pot, mix together the cooked penne, chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and parsley. Season with a touch of salt and pepper to taste.
4. Once mixed, pour half of this creamy creation into your prepared baking dish, sprinkle with a cup of the shredded cheese, and then layer the remaining pasta mixture on top.
5. Sprinkle the rest of the cheese evenly over the second layer, like a quilt of golden goodness.
6. In a small bowl, combine breadcrumbs with melted butter, then sprinkle this mixture over the cheese to add a little crunch to our casserole’s top.
7. Slide it into the oven and bake for 25-30 minutes, or until you see it bubbling around the edges and the top has formed a golden-brown crust.
8. Let it rest for a moment when done – good things come to those who wait, after all.
Variations & Tips

– Don’t hesitate to toss in a cup of your favorite veggies, like mushrooms or peas, for a little added nutrition.
– If you want a little kick, a dash of red pepper flakes will do just fine.
– Leftover rotisserie chicken works wonders in this recipe and saves time.
– For those gluten-free souls, a gluten-free penne can be substituted without skipping a beat.
– Don’t forget, a casserole like this freezes like a dream. Just wrap it up nice and tight before you bake it, and when you’re ready, thaw it in the fridge overnight and bake as directed.

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