- 1 (16 ounce) package angel hair pasta
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 3/4 cups milk
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley
- 1 teaspoon Worcestershire sauce
- 2 cups cubed fully cooked ham
- 2 cups shredded Cheddar cheese
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 1/2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes; drain.
- Combine cream of chicken soup, milk, dried minced onion, parsley, and Worcestershire sauce in a large bowl; add cooked angel hair pasta and ham. Transfer pasta mixture to the prepared baking dish. Sprinkle Cheddar cheese over the pasta mixture. Cover dish with aluminum foil.
- Bake in preheated oven for 15 minutes; remove foil and continue baking until top is lightly browned, about 5 minutes more.