Name: Leftover Chicken And Pasta Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Casserole
Ingredients: 2 cups cooked chicken, shredded or diced; 2 cups cooked pasta (such as penne or rotini); 1 can (10.5 oz) cream of mushroom soup; 1 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup diced bell pepper; 1/2 cup diced onion; 2 cloves garlic, minced; 1 teaspoon dried basil; Salt and pepper to taste; 1/2 cup breadcrumbs; 2 tablespoons butter, melted

Instructions

Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray and set aside.
In a large mixing bowl, combine the cooked chicken, cooked pasta, cream of mushroom soup, sour cream, shredded cheddar cheese, diced bell pepper, diced onion, minced garlic, dried basil, salt, and pepper. Mix well until all ingredients are evenly combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a separate bowl, combine the breadcrumbs with the melted butter until the breadcrumbs are coated.
Sprinkle the buttered breadcrumbs over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving.

Ingredients

Instructions

Nutrition Facts