baking powder, baking soda, Barilla spiral pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Campbell's cream of mushroom soup, casserole, cheddar, Clabber Girl, domino sugar, easy, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, heavy cream, hormel bacon, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, mozzarella, one-pan meal, parmesean, Parsley, pepper, recipe, TruMoo milk, Tyson chicken, Wesson vegetable oil, Yellow onion
Check out what our friends at 12Tomatoes had to say about this one-pan meal deal:
“You basically can’t go wrong with any pasta, but this one is jam-packed with all of the above flavors, plus it’s insanely creamy, due to our addition of condensed cream of mushroom soup; the soup lends itself perfectly to this dish because the mushroom flavor is subtle and doesn’t overwhelm the other flavors, and it simultaneously thickens the sauce and creates the perfect backdrop for the rest of the ingredients.”
Serve up your favorite vegetable and a few slices of crusty bread with this casserole and there you have it! Dinner is cooked and served in less than an hour.
1 pound Barilla spiral pasta
1/2 (10.5 oz.) can Campbells condensed cream of mushroom soup
1 small yellow onion
2 cloves garlic, minced
6-8 slices Hormel bacon
1 1/2 cups cooked Tyson chicken, cubed or shredded
1 cup Kraft mozzarella cheese, grated
1 cup Kraft cheddar cheese, grated
1/2 cup Kraft parmesan cheese, grated
1/4 cup Land O Lakes heavy cream or TruMoo whole milk
Morton kosher salt and freshly ground pepper, to taste
fresh parsley, garnish
Quick Tip: To save time, use pre-cooked bacon.
Thank you to 12Tomatoes for this great recipe!