Ingredients:

  • 3 cups (720ml) cooked pasta (penne, rotini, or elbow macaroni recommended)
  • 2 cups (480ml) cooked, shredded or diced chicken (rotisserie chicken is ideal)
  • 1 tablespoon (15ml) olive oil or butter
  • 1 small onion, diced (approx. 1/2 cup/120ml)
  • 2 cloves garlic, minced
  • 1 cup (240ml) frozen peas (or mixed vegetables)
  • 1 can (10.5 oz/298g) cream of chicken soup or cream of mushroom soup
  • ½ cup (120ml) sour cream or plain Greek yogurt
  • ½ cup (120ml) milk
  • 1 ½ cups (360ml) shredded cheddar cheese (or a blend of cheddar and Monterey Jack), divided
  • ½ teaspoon (2.5ml) Italian seasoning
  • Salt and pepper, to taste
  • ½ cup (60g) breadcrumbs (panko or Italian seasoned) or crushed Ritz crackers
  • 2 tablespoons (30ml) melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a skillet, sauté diced onion in olive oil or butter until softened. Add minced garlic and cook briefly.
  3. In a large bowl, combine cooked pasta, chicken, sautéed onion/garlic mixture, frozen peas, cream of chicken soup, sour cream (or yogurt), milk, 1 cup of shredded cheese, and Italian seasoning. Season with salt and pepper.
  4. Pour the mixture into the prepared baking dish, spreading evenly.
  5. Sprinkle the remaining ½ cup of cheese evenly over the top of the casserole.
  6. In a small bowl, mix breadcrumbs (or crushed Ritz crackers) with melted butter. Sprinkle evenly over the cheese layer.
  7. Bake uncovered for 25-30 minutes, or until bubbly and the top is golden brown.
  8. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley (optional).