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Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, and black pepper. Mix until smooth.
- Add cooked pasta, chicken, half the bacon, and half of both cheeses. Stir well to coat everything in the creamy mixture.
- Transfer mixture into the prepared baking dish. Spread evenly.
- Sprinkle remaining cheddar, mozzarella, and bacon over the top.
- Bake for 25–30 minutes, or until hot and bubbly with golden cheese on top.
- Remove from oven, garnish with parsley, and let sit for 5 minutes before serving.
Variations :
- Swap the chicken for turkey or ham if you’re using leftovers.
- Try adding steamed broccoli or peas for a veggie boost.
- Use pepper jack or Colby cheese for a different flavor profile.
Tips :
- Cook pasta just to al dente so it doesn’t become mushy while baking.
- For a crunchy topping, sprinkle crushed Ritz crackers or breadcrumbs mixed with melted butter over the cheese before baking.
- This casserole can be made ahead—just assemble, cover, and refrigerate until ready to bake.
