Dump-And-Bake Chicken Penne Pasta

1 (10.5 ounce) can condensed cream of celery soup, not diluted (or sub with cream of chicken soup or cream of mushroom soup)

½ cup milk

½ cup low-sodium chicken broth or water

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

½ cup diced onion (I used frozen diced onion as a shortcut)

1 cup sliced fresh mushrooms

½ cup diced red bell pepper

2 celery stalks, diced

½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces (or sub with boneless, skinless chicken thighs)

1 ½ cups uncooked penne pasta

1 cup grated sharp cheddar cheese, divided

Directions at theseasonedmom.com

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