This casserole is not low in fat but is full of cheesy goodness. This recipe is meant to create freezer meals along with your dinner for the night. It will make 3 medium sized casseroles, 4 smaller 8x8 casseroles, or 1 large casserole and 1 small casserole. This recipe freezes well or can be made the night before and cooked the next day.
2 lbs Grilled Chicken
1 package Penne pasta cooked
1 lb Ham
1 Onion diced
1/2 teaspoon Garlic minced
10 Mushrooms sliced
16 oz Sour Cream
1 can Cream of Mushroom
1 can Cream of Chicken
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
Fresh Ground Pepper
1 cup shredded Swiss Cheese or Parmesan Cheese
3 cups shredded Mozzarella Cheese
3 cups Milk
1 package Panko Parmesan and Herb crumbs
1/4 cup Parmesan Cheese to top
Start by grilling your chicken seasoned with seasoning salt Along with cooking the penne pasta al dente.
Cube the chicken and set aside. Drain the pasta and set aside. In a pot start by caramelizing the onion and garlic in a little olive oil or butter. After caramelized add 16 oz of sour cream and stir until incorporated. Add the sliced mushrooms and stir. Add both cans of cream soups along with salt, pepper, and garlic powder. Once hot and bubbly add the cheese, diced ham, milk, chicken, and pasta stir until evenly coated.
Place into casserole dishes and top with Panko bread crumbs and 1/4 cup Parmesan cheese. Either cool and place in freezer for an easy meal or cover with foil and place in a preheated 375 degree oven. Bake covered for 25 minute. Uncover and bake an additional 10 minutes to crisp the top. Serve hot and enjoy.
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