Ingredient Overview
12 oz rotini or penne pasta – Perfect for soaking up the creamy sauce.
2 cups cooked chicken, cubed or shredded – Use leftovers or rotisserie chicken for convenience.
1 can (10.5 oz) cream of chicken soup – The base of that classic pot pie creaminess.
1 cup milk – Helps thin the sauce while keeping it silky.
1 cup shredded cheddar cheese (plus more for topping) – Adds richness and that irresistible cheesy melt.
1 cup frozen mixed vegetables (peas, carrots, corn) – Classic pot pie flavors that bring color and texture.
1 tsp garlic powder – Adds subtle warmth and depth.
1 tsp onion powder – Rounds out the savory profile.
Salt and pepper, to taste – Essential for balance.
1 tbsp butter – Adds a little extra richness and helps with browning.
1 tbsp chopped parsley (optional) – For a fresh, colorful garnish.
Step-by-Step Cooking Instructions
Step 1 — Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2 — Cook the Pasta
Boil pasta in salted water until just al dente (a minute shy of fully done). Drain and set aside.
Step 3 — Make the Creamy Sauce
In a large mixing bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
Step 4 — Combine Everything
Add cooked pasta, chicken, frozen vegetables, and 1 cup cheddar cheese to the sauce mixture.
Stir gently until everything is evenly coated in the creamy sauce.
Step 5 — Assemble the Bake
Transfer mixture into the prepared baking dish.
Sprinkle extra cheddar cheese evenly over the top.
Dot with butter for extra golden richness.
Step 6 — Bake to Perfection
Bake uncovered for 20–25 minutes, or until the casserole is bubbly and the top is lightly golden.
Step 7 — Garnish & Serve
Remove from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley for that final touch of color and freshness.
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