Creamy Chicken and Mini Penne Casserole

Casseroles like this one are pure comfort food and have the benefit of being a one-dish meal. In this recipe, chicken and pasta are baked along with vegetables in a creamy sauce made of milk, sour cream, and cream of chicken soup, and the dish is finished off with grated Parmesan cheese.

The condensed soup and frozen vegetables cut down on preparation time, and some sour cream and Parmesan cheese add flavor. You can use poached chicken breasts in the recipe, but if you need a shortcut, rotisserie chicken is a convenient alternative. Or make the dish with refrigerated or frozen fully cooked roasted chicken strips. Serve this chicken casserole with crusty bread, rolls, or biscuits and a simple tossed salad or sliced tomatoes.

Ingredients:

• 8 ounces mini penne pasta (or penne or macaroni)
• 1 cup frozen mixed vegetables
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 teaspoon dried parsley flakes
• Dash of freshly ground black pepper
• 2 cups diced, cooked chicken
• 1 (10 1/2-ounce) can condensed cream of chicken soup or cream of chicken soup with herbs
• 3/4 cup milk (whole or low-fat)
• 1/2 cup sour cream (full fat or reduced fat)
• Salt, to taste
• 1 cup freshly shredded Parmesan cheese (or about 3/4 cup grated)