A creamy and delicious baked pasta dish using Campbell's Cream of Chicken Soup that makes preparation easy. This recipe incorporates Monterey Jack cheese and is topped with panko breadcrumbs for a delightful crunch.
1: Preheat oven to 375 degrees and grease a baking dish.
2: Cook pasta. Once cooked, drain and set aside.
3: In a pot, melt 2 tbsp of butter over medium heat. Add minced garlic and sauté until fragrant.
4: Pour in Campbell’s® Cream of Chicken Soup, milk, Monterey Jack, cheddar cheese, and 3 oz of grated Fontina. Season with salt and pepper to taste.
5: Turn heat to low, add your cooked pasta and mix well to combine.
6: Add everything to your greased baking dish.
7: Melt 2 tbsp butter. In a bowl, combine remaining grated Fontina, breadcrumbs, and melted butter. Sprinkle all over pasta.
8: Bake until golden brown, about 25 minutes. Broil for 2 minutes at the end if you want it extra crispy.
9: Once finished, add chopped parsley on top and enjoy!
