Easy and delicious weeknight casserole – your family will love! Chicken Noodle anything makes best comfort food! Enjoy!
12 ounces Organic Farm Pasta
4 cups chopped cooked chicken (I used rotisserie)
1 10 oz can Cream of Chicken Soup
1 10 oz can Cream of Mushroom Soup
1 cup milk
½ cup mayonnaise
½ onion, finely diced
1 cup shredded cheddar cheese + more for garnish
1 ½ cups frozen peas and carrots, or mixed vegetables
½ t. garlic powder
½ t. onion powder
½ t. salt
¼ t. black pepper
2 T. chopped parsley + more for garnish
½ cup panko breadcrumbs (optional)
4 T. salted butter (1/2 stick), melted (optional)
Preheat oven to 350 degrees. Coat a 9” x 13” casserole dish or Pyrex with cooking spray.
Cook pasta according to package directions, drain, and rinse with cold water. Set aside.
In a large bowl, combine soups, milk, mayonnaise, onion, cheese, peas and carrots, 2 T. parsley and all seasonings. Mix until thoroughly combined. Add chicken and stir. Add pasta and gently combine into mixture. Adjust seasonings to taste.
Pour mixture into prepared dish. Sprinkle panko breadcrumbs on top. Drizzle melted butter over panko. (This panko topping step is optional, but recommended)
Bake uncovered for 30 minutes, or until heated through. Top with fresh chopped parsley. Serve! You may also top individual servings with additional cheddar cheese if desired. Enjoy!