Quick Comfort Dinner (Printable Version)
One-pan dish with shredded chicken, pasta, mixed veggies, and a rich, creamy base, topped off with crunchy breadcrumbs.
# Ingredients:
→ Main Ingredients
01 -
1 can (10.5 oz) cream of chicken soup
02 -
2 cups cooked pasta (elbow macaroni, rotini, or penne are great)
03 -
½ cup milk
04 -
1 cup shredded cheddar cheese, divided
05 -
3 cups rotisserie chicken, shredded
06 -
1 cup sour cream
07 -
1 cup frozen mixed veggies (corn, peas, and carrots)
→ Seasonings
08 -
½ teaspoon paprika
09 -
Salt and black pepper, as needed
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
→ Topping
12 -
½ cup breadcrumbs
13 -
2 tablespoons of melted butter
# Steps:
01 -
Set your oven to 375°F (190°C) and grease a 9x13 pan with butter or cooking spray.
02 -
In a big bowl, mix cream of chicken soup, sour cream, milk, onion powder, garlic powder, paprika, and a tiny pinch of salt and pepper. Keep stirring until smooth.
03 -
Toss the cooked pasta, veggies, chicken, and about ¾ cup of cheese into the bowl with the sauce. Stir it thoroughly so everything's coated.
04 -
Spread the mixture evenly into your greased dish. Sprinkle the remaining ¼ cup of cheese across the top.
05 -
Stir the breadcrumbs with the melted butter in a small bowl until they're mixed well. Scatter this over the dish.
06 -
Bake for 25 to 30 minutes. The top should look golden and the edges will bubble.
07 -
Rest the dish for 5 minutes before serving. Fresh parsley makes a nice touch if you'd like to garnish.
# Notes:
01 -
Leftover chicken works just as well as rotisserie chicken.
02 -
Try low-fat sour cream and cheese if you'd like to lighten the dish up.
03 -
Toss in fresh herbs like rosemary or thyme for extra pizzazz.
04 -
Put it together ahead of time, refrigerate it, and bake later. Add 5–10 minutes if it's cold from the fridge.