Ingredients
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1 pound campanelle pasta
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2 cups diced cooked chicken
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1 bag (12 oz) frozen mixed vegetables
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1 can (10 oz) condensed cheddar cheese soup
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1 container (8 oz) sour cream
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2 cups shredded cheddar cheese (8 oz)
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon dried parsley flakes
Instructions
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Cook the pasta as directed on the package. Drain and set aside.
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Preheat your oven to 350°F. Lightly grease a 13×9-inch baking dish.
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In a large bowl, combine the cooked chicken, frozen mixed vegetables, cheddar cheese soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper. Mix well.
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Add the cooked pasta to the chicken mixture and stir until everything is well combined.
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Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
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Bake in the preheated oven for 20 minutes, or until the casserole is heated through and the cheese on top is melted and bubbly.
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Remove from the oven and sprinkle with dried parsley flakes before serving.