Ingredients
- 3 cups fettuccine, pappardelle or egg noodles cooked just to al dente, ½ cup pasta water reserved
- 1 (12-ounce) can evaporated milk
- 2 (10-ounce) cans cream of chicken soup
- 1 tablespoon ranch seasoning mix (see notes for homemade option)
- 1 tablespoon minced garlic
- 3 cups cooked chicken, diced
- 1.5 cups mixed peas and carrots (frozen or canned)
- 3 green onions, chopped
- 1 cup shredded cheddar cheese
- 1 cup French fried onions
- Salt and pepper to tasteÂ
Instructions
- Preheat the oven to 350 degrees F. and lightly coat a 9×13 casserole dish with a cooking oil spray
- Add the reserved pasta water, canned cream of chicken, milk, ranch seasoning and garlic to a large bowl and stir until combined
- Add in the pasta, chicken, peas and carrots, green onions and cheese and stir until everything is evenly coated and mixed together. Add salt and pepper to taste
- Transfer the chicken mixture into the greased casserole dish. Gently flatten into an even layer. Add a sprinkle of cheese to the top if you want extra, and then top with the fried onions
- Cover the casserole and bake for 30 to 35 minutes, until sides are bubbling
Notes
- Milk of choice can be used in place of evaporated milk, but it won’t be as creamy
- You can add up to another 1 cup cheese if you’d like it cheesier
- 6 slices cooked and chopped bacon can be added in during step 3
- To make your own ranch seasoning: Combine 1 and 1/2 teaspoon dried dill, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper
Find it online: https://www.wholekitchensink.com/ultimate-chicken-casserole/