1 10.5-ounce can cream of chicken soup (or cream of mushroom)
1/2 cup sour cream
1 cup half-and-half
2 to 3 cups diced cooked chicken
1/2 cup grated Parmesan cheese, preferably fresh
Salt and pepper, to taste
Chopped fresh parsley, for garnish, optional
Instructions
Heat the oven to 350 F and butter a 2-quart baking dish or spray it with baking spray.
Fill a large saucepan with about 3 quarts of water and add 1 tablespoon of kosher salt. Bring the water to a boil over high heat. Add the pasta to the pot and cook following the package directions for al dente pasta.
Meanwhile, heat the butter in a large skillet or sauté pan over medium heat and add the mushrooms and shallots. Cook, stirring, for about 4 to 5 minutes, until most of the liquid from the mushrooms has evaporated.
Add the spinach to the mushrooms and continue to cook, stirring, for a minute or two, just until the spinach has melted.
Add the soup, sour cream, half-and-half, diced chicken, and half of the Parmesan cheese; heat just until it begins to simmer, then taste and adjust the seasonings with salt and pepper.
Add the drained pasta to the sauce mixture and toss to blend the ingredients.
Turn the pasta mixture into the prepared baking dish.
Sprinkle the remaining Parmesan cheese over the casserole and bake in the preheated oven for about 45 to 50 minutes, or until the top is lightly browned and the casserole is bubbling.
Remove the casserole to a rack and let it cool for about 10 minutes.
Serve portions on plates and garnish with parsley, if desired.