12 ounces of penne pasta
2 cups cooked chicken, diced
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup breadcrumbs
2 tablespoons butter, melted
Directions
Preheat your oven to 350°F and butter a 9×13 inch baking dish.
Cook the penne pasta in boiling salted water until al dente, then drain.
Meatloaf and Mashed Potatoes with Gravy
Grandma’s Impressive Chicken Thighs Dinner
MAKE MEATLOAF IN A MUFFIN PAN
Lemonade Infused Cream Cheese Pie
The butcher-meat departament
I Found My Wife Locked in the Cellar When I Returned Home from a Business Trip
Poor “Buddy” the Fox Pup
Say goodbye to mold naturally: a simple and ecological solution
Why you should put 2 bay leaves under your pillow before going to sleep