chicken casserole recipe

Cook the pasta:
In a large pot, bring water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the chicken:
If you don’t have leftover chicken, cook the chicken breasts in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Once cooked, let it cool slightly before shredding it with two forks.
Sauté onions and garlic:
In a skillet, heat a little olive oil or butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
Make the sauce:
In a large bowl, mix the cream of chicken soup, sour cream, milk, and paprika. Add the sautéed onion and garlic mixture, and stir until everything is well combined.
Assemble the casserole:
In the same bowl, add the cooked chicken, pasta, peas, and 1 cup of shredded cheddar cheese. Stir to combine. Season with salt and pepper to taste.
Bake:
Preheat your oven to 350°F (175°C). Transfer the mixture into a greased 9x13-inch casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly.
Serve:
Garnish with fresh parsley (if desired) and serve hot!