Scale

For the Casserole:

2 cups cooked chicken, shredded or diced

12 oz pasta (penne, rotini, or elbow macaroni)

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

½ cup milk

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon smoked paprika (optional)

2 cups shredded cheddar cheese (divided)

1 cup shredded mozzarella cheese

½ cup cooked bacon, crumbled (optional)

¼ cup green onions, chopped (for garnish)

Prepare the Ingredients:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook pasta 1-2 minutes less than package directions (it will continue cooking in the oven). Drain and set aside.

If using raw chicken, cook and shred or dice it beforehand.

Make the Casserole Mixture:

In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and smoked paprika.

Stir in the cooked pasta, shredded chicken, 1 cup of cheddar cheese, and mozzarella cheese. Mix until well combined.

Assemble and Bake:

Pour the mixture into the greased baking dish and spread evenly.

Sprinkle the remaining 1 cup of cheddar cheese on top. Add crumbled bacon if using.

Bake uncovered for 25-30 minutes, until bubbly and golden brown.

Serve and Enjoy!

Let cool for 5 minutes before serving. Garnish with green onions and enjoy!