Well, Will leaves for Montreal tomorrow, and he'll be gone for a few days. I decided to make this dish tonight so I'd have leftovers to eat on for a couple days. It's delicious and easy! The original recipe put the chicken into the casserole raw, but I decided to cook mine in a skillet first, after sprinkling with salt/pepper, oregano, and red pepper flakes... just for a little added flavor.
2 c cooked penne (I used 1 box of Ronzoni SmartTaste)
2 c cooked chicken breasts, chopped
2 cans red-fat cream of mushroom soup
2 c skim milk (I used unsweetened almond milk)
8 oz low-fat cheddar cheese, plus a little more to sprinkle on top
Cook penne pasta according to package directions. I used thinly sliced chicken - heat a little olive oil over medium-high heat in a large skillet. Sprinkle chicken with salt/pepper, oregano, and red pepper flakes. Cook 3 min per side. Let cool and chop. Set aside.
In a large bowl, mix 2 cans cream of mushroom with 2 c milk. Add salt/pepper, and 1 c cheddar cheese. Add in chicken and cooked pasta. Stir together, then pour into a 9x11" casserole dish. Cover with foil and bake 45 minutes. Uncover, sprinkle with a little more cheddar, and bake an additional 15 min.
Original recipe found here.