Ingredients

The following ingredients have 8 Servings
  • 1 (10.5 ounce) can condensed cream of mushroom soup, not diluted ((I used Campbell’s Healthy Request))
  • ½ cup milk
  • ½ cup low-sodium chicken broth or water
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 cup sliced fresh mushrooms
  • ½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 ½ cups dry uncooked penne pasta ((about 5 ounces dry))
  • ¼ cup sour cream, at room temperature
  • ½ cup grated mozzarella cheese
  • Optional garnish: grated Parmesan cheese and chopped fresh parsley

Instruction

  • Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
  • In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
  • Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
  • Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
  • Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
  • Let the dish stand for about 5 minutes before serving.