Ingredients
Pasta and Liquid Mix
- 3 cups fettuccine, pappardelle or egg noodles, cooked just to al dente
- ½ cup reserved pasta water
- 1 (12-ounce) can evaporated milk
- 2 (10-ounce) cans cream of chicken soup
Seasoning and Flavor
- 1 tablespoon ranch seasoning mix
- 1 tablespoon minced garlic
Other Ingredients
- 3 cups cooked chicken, diced
- 1.5 cups mixed peas and carrots (frozen or canned)
- 3 green onions, chopped
- 1 cup shredded cheddar cheese, plus extra for topping (optional)
- 1 cup French fried onions
- Salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees F. Lightly coat a 9×13 inch casserole dish with cooking oil spray to prevent sticking.
- Mix Sauce Ingredients: In a large bowl, combine the reserved pasta water, cream of chicken soup, evaporated milk, ranch seasoning mix, and minced garlic. Stir well until all ingredients are evenly incorporated to create a creamy sauce base.
- Combine Main Ingredients: Add the cooked pasta, diced chicken, mixed peas and carrots, chopped green onions, and shredded cheddar cheese to the sauce mixture. Stir carefully until everything is evenly coated with the sauce. Season with salt and pepper to your taste.
- Assemble Casserole: Transfer the chicken and pasta mixture into the prepared casserole dish. Gently spread it into an even layer for uniform baking. If desired, sprinkle additional shredded cheddar cheese on top for extra cheesiness, then cover with the French fried onions to add a crunchy topping.
- Bake: Cover the casserole with foil or a lid and bake in the preheated oven for 30 to 35 minutes. Bake until the casserole is bubbling around the sides and heated through. Remove the cover for the last few minutes if you prefer a crispier onion topping.
Notes
- For a homemade ranch seasoning mix, combine dried parsley, dill, garlic powder, onion powder, salt, pepper, and a pinch of dried chives.
- Using cooked chicken leftovers or rotisserie chicken works well for convenience.
- You can substitute the frozen or canned peas and carrots with fresh vegetables for a fresher taste.
- To make this dish gluten-free, use gluten-free pasta and ensure canned soup is gluten-free certified.
- Keep the pasta slightly undercooked (al dente) so it doesn’t become mushy during baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
