Creamy Rosemary Penne with Chicken

3 boneless, skinless chicken breasts - cooked and diced (I just did 2 and we had plenty)
1/2 lb penne pasta
1/2 cup Monterrey Jack or Cheddar cheese, shredded
1/2 of a medium onion, diced (about 1/3 cup)
1 1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 cup milk
1 can cream of mushroom soup
4 Tablespoons melted butter
1/2 cup dry bread crumbs

In a large pot of boiling water, cook penne for about 5-7 minutes. Don't cook it completely - the pasta will continue to soften as it bakes in the oven. Drain pasta and return pasta to large pot.To the pasta add: shredded cheese, diced onion, rosemary, salt, pepper, milk & soup. Stir to thoroughly combine. Spray an 8-in square dish, and pour in pasta mixture.In a separate bowl, combine melted butter and dry bread crumbs. Sprinkle on top of casserole.Bake 350 degrees for 20-25 minutes or until heated through. If bread crumbs start to brown, cover with foil.

Price Guesstimate: $6-ish

Steph's Comments: This was a yummy, filling casserole that I got from this blog. I actually ended up leaving the onions out because I didn't feel like cutting them up (sometimes I am so lazy), but it still worked great. I'm glad to know about this casserole because sometimes I just need something that will fill us up, taste yummy, and make great leftovers!