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Ingredients
3Chicken thighs, boneless, skinless, cooked & shredded
2 Hard boiled eggs, chopped fine
2 (10 1/2 oz) Cans cream of chicken soup
4 Ounces cream cheese softened
2 Cups white cheddar cheese, shredded
7 Ounces uncooked penne pasta
1/2 Stick butter, divided
1/2 Cup chicken broth
1 1/2 Cups milk
1 1/2 Cups Italian Panko bread crumbs
1/2 Teaspoon ground black pepper
1/2 Teaspoon garlic salt
1/2 Teaspoon onion powder
1 Teaspoon dry ranch seasoning
Instructions
Preheat oven to 350�F.
Boil the chicken until cooked through and tender (about 15 minutes) then shred and place in a large mixing bowl.
Add eggs to mixing bowl with the chicken.
Boil the pasta according to package directions until al dente, drain the water, and add to the mixing bowl with the chicken and egg.
Add in the cream of chicken soup, softened cream cheese, shredded white cheddar cheese, chicken broth, milk, ground black pepper, onion powder, dry ranch seasoning, and garlic salt.
Melt 1/4 stick of butter, pour the melted butter into the large mixing bowl and stir the ingredients in the mixing bowl until well combined.
Spray a 9� x 13� casserole dish with nonstick cooking spray and pour the ingredients into the casserole dish, spreading it out with a spoon until even.
Melt the remaining 1/4 stick of butter. Sprinkle the bread crumbs evenly over the top of the casserole then drizzle the melted butter evenly on top of the bread crumbs.
Place the casserole dish into the preheated oven and bake for 15 minutes or until the topping is golden brown and the casserole is bubbling. Remove carefully from the oven and serve.
Recipe Notes: Crushed Ritz crackers can be used as a topping in place of the Italian bread crumbs, or plain Panko bread crumbs can be used.