Chicken mushroom casserole

Ingredients

• 2 cans condensed cream of mushroom soup
• 1 cup milk
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2 cup sliced fresh mushrooms
• 1 lb. chicken breasts, diced into bite-sized pieces
• 3 cups dry uncooked penne pasta
• 1/2 cup sour cream
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 425°.
2. In an 8x12” casserole dish, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
3. Cover tightly with foil and bake for 40 minutes (until pasta is almost tender).
4. Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
5. Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
6. Let the dish stand for about 5 minutes before serving.