Ingredients:
1/2 pound angle hair pasta
1 can cream of chicken soup
1/4 cup water
3 Tbsp. grated parmesan
3 Tbsp. white wine
2 cups shredded chicken
1/2 cup sour cream
1/2 cup bread crumbs
1 Tbsp olive oil
Directions:
Make Ahead:
Combine soup, cheese, water, and chicken in a bowl. Add in sour cream and wine. Stir everything until combined but be careful to break up chicken too much. Cover with plastic wrap and store in fridge for up to 24 hours.
When Ready to Eat:
1. Preheat an oven to 350. Remove sauce from fridge to bring to room temp. Bring a large pot of salted water to a boil.
2. Once boiling, cook noodles to package direction. Combine cooked noodles into pre-made sauce. Stir gently until everything is combined. Pour into a buttered baking dish.
3. Combine bread crumbs and olive oil in a small bowl. Top pasta with bread crumb mid. Bake for 30 minutes until heated through and bread crumbs are lightly toasted. Serve warm with a sprinkle of basil on top and a side of your favorite vegetables.
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