Ya’ll know I love a good casserole. Something so wholesome and comforting about something warm from the oven for dinner.
I equally love a make ahead meal. I don’t know why work today for tomorrow feels like less work, but it does. If you make this easy versatile freezer chicken, this meal comes together in a simple snap!
Because you can do all the prep work ahead of time, I think this casserole is perfect for company! And you can make the flavors unique to your own liking or what you have on hand too, switching up the herbs you use, the cheese you use. You can even use butter crackers instead of bread crumbs. I don’t know why but the herbs really class this casserole up and make it completely company worthy. Serve with a spring greens salad tossed in a homemade dressing, some buttered rolls…a perfect dinner!
And until I made this casserole, I never knew their was mini penne pasta, did you? I don’t make a grocery order without a box or two now–just so I can make this casserole whenever I’m in a pinch.
As if this isn’t all enough to sell you on this casserole–bonus–it freezes well, so you can make two for the work of one and save the other in the freezer for a hurried week!
Overnight Herby Casserole
1 can cream of chicken soup (about 2 cups) or cream of celery
2 cups milk
1 cup sour cream
1/2 teaspoon dried dill (or whatever herbs you like or have on hand)
1/2 teaspoon dried sage or rosemary (or whatever herbs you like or have on hand)
generous pinch of salt and pepper
16 ounce box small penne pasta, uncooked
2 cups cooked and chopped/shredded chicken or turkey
1 cup shredded monterey jack, mozzarella or cheddar cheese
1/2 cup finely chopped onion
1 cup bread crumbs (or crackers) with 6 tablespoons melted butter
Spray a 9×13-inch baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the cream of chicken soup, milk, sour cream, and dried herbs. Season to taste with salt and pepper.
Stir in the uncooked pasta, chicken, cheese, and onion. Pour this mixture into the prepared pan, cover and refrigerate overnight or cover and place in the freezer.
If frozen, thaw the casserole in the refrigerator. Stir the mixture and pat smooth.
Before baking top the casserole with the buttered bread crumbs or crackers.
Preheat the oven to 350 degrees. Bake for 45 minutes or until hot and bubbly.