Creamy Rosemary Penne with Chicken

I found this recipe in a pile of recipes to try, and decided to put it on our menu for February.

And we tried it tonight.

And was reminded WHY we are doing this Untried Recipe Project.

Creamy Rosemary Penne with Chicken

source: unknown

5 or 6 boneless, skinless chicken breasts - cooked and diced**

1 lb. penne pasta
1 C Monterey Jack or Cheddar cheese, shredded
1 medium onion, diced
1 T dried rosemary
1 tsp. salt
1/2 tsp. black pepper
2 C milk
2 cans cream of mushroom soup
1/2 C melted butter
1 C dry bread crumbs

**I threw some chicken into the crockpot for a few hours.   Chopped it up and used it for the casserole.  You can also use rotissierre chicken.

In a large pot of boiling water, cook penne for about 5 to 7 minutes.  Drain pasta and return to pot. 

To the pasta add: chicken, shredded cheese, diced onion, rosemary, salt, pepper, milk and soup.  Stir to combine well.  Pour pasta mixture into a sprayed 9x13-inch casserole dish.

In a separate bowl, combine melted butter and dry bread crumbs.  Sprinkle on top of casserole.

Bake at 350 degrees for 35-40 minutes or until heated through.

*****
Notes:  I used one can cream of mushroom and one can of cream of chicken.  I also used Italian Style Bread Crumbs... which I think just means they have a little bit of seasoning in them.

Verdict:  Keegan thought it didn't have enough bread crumbs on top, but Sydney thought there was too much bread crumbs.  Ashton, Kendall, Paige, Phil and I loved it!  Bradley ate Cookie Crisp cereal for dinner.