Adults and children alike love this easy to make recipe! It freezes very well, and works great to keep on hand for fast meals to take to a sick friend. You can find Julie's original blog post about this recipe on her blog, The Domestication of Me.
Here is the recipe for personal use:
Ingredients:
- 10 oz Penna Pasta
- 3-4 Chicken Breasts, shredded
- 2c Sour Cream
- 1 can Cream of Chicken Soup
- 1 1/2 c Shredded Cheese
Directions:
- Cook the pasta al dente, strain and set aside.
- In a large bowl mix together the sour cream, soup and shredded chicken
- When well combined add in the pasta then stir until well combined.
- Pour the mixture into a 9X9 casserole dish (or two aluminum bread pans if you plan to freeze it) and cover with cheese.
- Bake at 350 for about 30 minutes.
And Here is the recipe for making larger quantities:
Ingredients:
- 20 oz Penna Pasta
- 3-8 Chicken Breasts
- 4 cups Sour Cream
- 2 cans Cream of Chicken Soup
- 3 cups Shredded Cheese
Directions:
- Cook the pasta al dente, strain and set aside.
- In a large bowl mix together the sour cream, soup and shredded chicken
- When well combined add in the pasta then stir until well combined.
- Pour the mixture into a 12x20 hotel pan
- Bake at 350 for about 45 minutes.
