A creamy, comforting, dish made with chicken, boiled, egg, cheese, and pasta.
Preheat oven to 350F.
Boil the chicken until cooked through and tender (about 15 minutes) then shred. Or use shredded, cooked rotisserie chicken. Place the chicken in a large mixing bowl.
Boil the eggs until hard-boiled (about 10 minutes) peel immediately under cold water, chop finely, and place in a large mixing bowl with the chicken.
Boil the pasta according to package directions, about 11 minutes or until al dente, drain the water, and pour into the large mixing bowl with the chicken and egg.
Add in the Healthy Cream of Chicken Soup, softened cream cheese, shredded white cheddar cheese, chicken broth, milk, ground black pepper, onion powder, dry Ranch seasoning, and garlic salt.
Cut the 1/2 stick of butter in half and melt half of it until liquid.
Pour the melted butter into the large mixing bowl and stir the ingredients in the mixing bowl until well combined.
Spray a 9x13 casserole dish with nonstick cooking spray and pour the ingredients into the casserole dish, spreading it out with a spoon until even.
Melt the remaining 1/4 stick of butter. Sprinkle the bread crumbs evenly over the top of the casserole, then drizzle the melted butter evenly on top of the bread crumbs.
Place the casserole dish into the preheated oven and bake for 15 minutes or until the topping is golden brown and the casserole is bubbling.
Remove carefully from the oven and enjoy!
Crushed Ritz crackers can be used as a topping in place of the Italian bread crumbs, or plain, Panko bread crumbs can be used.