Tuesday, February 15, 2011

Chicken Penne Pasta

Easy Easy Dinner!

6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup Parmesan cheese
1 1/2 cups sour cream (I use light sour cream, do not use fat free sour cream with added sugar)
1 tsp. onion powder
3 tsp. garlic powder
1/2 tsp. thyme
1 package (16 oz.) penne
about 3 cups grated m
ozarella or cheddar/jack cheese

Preheat oven to 350 F. Spray large rectangular casserole dish with nonstick spray.

Cook chicken breasts in water . Let cool and cut into small pieces.

While chicken cooks, cook penne in large pot of boiling salted water 8-9 minutes, or until done e. Drain well. (The noodles will cook more in the oven, so don't overcook.)

In large bowl, combine soup, parmesan, sour cream, garlic powder, onion powder, and thyme. In casserole dish, layer half of penne, half of chicken, half of sauce and half of cheese. Sauce mixture will be stiff, use rubber scraper to spread evenly. Repeat layers.

Bake covered with foil for
25 minutes, then uncover and bake until bubbly. Let stand 10 minutes before serving. This freezes very well.

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