Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely diced carrots
  • ½ cup finely diced celery
  • ½ cup finely diced onion
  • 2 garlic cloves (finely minced)
  • 4 cups diced cooked chicken (light or dark meat - rotisserie works well)
  • 20 ounces condensed cream of chicken soup ((2 10-ounce cans))
  • 1 cup sour cream
  • 1 cup milk
  • 8 ounces half a box or about 2 ½ cups uncooked Rotini pasta
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 sleeve Ritz crackers (crushed into crumbs)
  • 2 tablespoons butter (melted)
  • ½ teaspoon dried parsley (optional)

Instruction

  • Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  • Cook pasta to al dente in a pot of salted boiling water. (follow package directions).
  • Heat a large skillet over medium heat and melt butter and olive oil. Add carrots, onions and celery. Stir often, cooking until softened; about 5 minutes. Add garlic and cook for another minute.
  • In a small bowl, whisk together chicken soup, milk, sour cream, garlic powder, onion powder, paprika, salt and pepper.
  • Add chicken to a large mixing bowl, then stir in pasta, vegetables and chicken soup mixture. Pour into prepared baking dish and spread evenly.
  • In a small mixing bowl, combine crushed Ritz crackers, melted butter and dried parsley. Sprinkle over chicken casserole.
  • Bake uncovered for 25-30 minutes. Or until the topping is golden and the sauce is bubbly.