4cupsdiced cooked chickenlight or dark meat - rotisserie works well
20ouncescondensed cream of chicken soup(2 10-ounce cans)
8ounceshalf a box or about 2 ½ cups uncooked Rotini pasta
1sleeve Ritz crackerscrushed into crumbs
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.
Don't like the butter crackers? Use Panko breadcrumbs instead.
Make ahead instructions: Prepare the casserole up to the baking step. Cover with foil and refrigerate for up to 24 hours, then bake as directed. Take the casserole out of the fridge while the oven preheats.
To freeze for later: Tighty wrap with foil then freeze the unbaked casserole tightly wrapped in foil for up to 4 months. Thaw overnight and bake as directed.
This is a big casserole that will feed up to 8 people. If you have a small family or only need 4 servings, prepare the ingredients and make two small casseroles, baking one and freezing the other.