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Creamy Chicken Pot Pie Pasta Bake
Ingredients:
12 oz pasta (penne or rotini work best)
2 cups cooked chicken, shredded
2 cups mixed vegetables (peas, carrots, and corn)
1 can (10.5 oz) cream of chicken soup
1 ½ cups milk
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
½ cup panko breadcrumbs (optional, for topping)
Directions:
Cook the pasta: Boil the pasta in salted water according to package directions until al dente. Drain and set aside.
Prepare the sauce: In a large skillet over medium heat, whisk together the cream of chicken soup and milk. Add garlic powder, onion powder, salt, and pepper. Stir until the sauce is smooth and creamy.
Combine ingredients: Stir the cooked chicken and mixed vegetables into the sauce. Let it simmer for 5-7 minutes until the vegetables are tender and the chicken is heated through.
Mix in the pasta: Add the cooked pasta to the skillet, stirring everything together to coat the pasta evenly with the sauce.
Add cheese: Sprinkle shredded cheddar cheese over the top. Cover and cook until the cheese melts, about 2-3 minutes.
Optional breadcrumb topping: If you prefer a crispy top, sprinkle panko breadcrumbs on top of the dish and place under the broiler for 2-3 minutes, until golden brown.
Serve and enjoy! Dish up the pasta and serve warm.
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
