Cheddar Chicken Penne {For My Sister}

• 1/2 cup chopped onion
• 1/2 cup (2 trimmed stalks) chopped celery
• 1 tablespoon butter
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1/2 cup milk
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 4 cups (about 2 large breasts) diced cooked chicken
• 3 cups penne pasta, dry
• 2 cups Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.
2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and 1 cup of the cheese; toss to mix.
3. Pour into a greased 13 x 9 inch baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese (or to taste) and bake until bubbly and cheese is melted.

Adapted from Taste of Home
Find original recipe here.

1/2 Casserole:

• ¼ cup chopped onion

• ¼ cup (1 trimmed stalk) chopped celery

• 1 ½ teaspoons butter

• 1 can (10 ½ ounces) cream of mushroom, chicken, celery soup

• ¼ cup milk

• 1 can (4 ounces) mushroom stems and pieces, undrained

• 1 ½ teaspoons Worcestershire sauce

• ⅜ teaspoon garlic powder

• ⅜ teaspoon salt

• ½ teaspoon Italian seasoning

• 2 cups (about 1 large breast) diced, cooked chicken

• 1 ½ cups penne pasta, dry

• 1 cup Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.

2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soup, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and ½ cup of the cheese, toss to mix.

3. Pour into a greased 11 x 7 (or 9 x 9 inch) baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese ( or to taste) and bake until bubbly and cheese is melted.