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Here it is, the easies and cheesiest of casseroles for dinner that you’ll ever make from scratch. This pasta dish starts out with veggies and a roux that quickly comes together as a cheese sauce that’s mixed up with chicken and pasta and baked to perfection.

I did the smart thing here and used up the odds and ends of leftover smaller pastas that I had on hand in my pantry. That included some wheat elbow noddles, regular mini shells, and also some veggie rotini. So if you’re looking for a way to use up the ends of boxes of pasta, this is for you!

This ended up giving me a very full 8x8” baking dish and a family large helping of each serving. You could get away with using regular diced tomatoes, but I wanted a little bit of spice in here so I went with diced tomatoes that had green chilies added in. If you aren’t a fan of mushrooms, you can add in whatever other veggie you might want here that cooks as quickly. Or even some more onion and pepper.

I love this super cheesy pasta dish. I used this ranch seasoning in mine, but you could use any that you like - even a homemade one!

Step-by-Step Photos: