Chicken Pasta Casserole That Actually Works
- Yield:8 servings
- Time:1 hr show details
Ingredients
- 3 cupscooked chicken, shredded (rotisserie chicken is not cheating)
- 12 ouncespasta, cooked (any short shape works)
- celery, diced
- ½ cupmilk
- cream of mushroom soup
- 1 cupcheddar cheese, shredded
- 1 cupfrozen mixed vegetables
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Equipment
- 9x13 baking dish
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Preparation
In a greased 9x13 pan, mix together the chicken, cooked pasta, celery, milk, and cream of mushroom soup until everything's coated.
Cover and refrigerate overnight. This step actually matters — it lets the pasta absorb some liquid so it doesn't turn mushy.
The next day, preheat your oven to 350°F. Stir the frozen vegetables and cheese into the casserole. (No need to thaw the vegetables first — they'll cook perfectly in the oven)
- 1 hr
Bake uncovered for 1 hour, until bubbly and the top is lightly golden.
Notes
To freeze: assemble through step 1, then transfer to freezer bags. Label with cooking instructions. Thaw overnight in fridge, then continue from step 3.
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