Ingredients:

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup cooked pasta (elbow macaroni or penne)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: A sprinkle of paprika for color
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Bring a pot of salted water to boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, garlic powder, salt and pepper.
  4. Add the shredded chicken, cooked pasta, and frozen mixed vegetables into the sauce mixture. Stir until everything is evenly coated.
  5. Grease a medium-sized casserole dish with cooking spray or butter. Pour the chicken mixture into it, spreading it out evenly.
  6. If desired, sprinkle paprika on top for added flavor and color.
  7. Place in preheated oven and bake for about 20-25 minutes, or until heated through and slightly bubbling around edges.
  8. Remove from oven; allow it to cool for a few minutes before serving.
  9. Garnish with fresh parsley if using; cut into portions; serve warm!