Cheesy Chicken Casserole it’s a family meal Loaded with tender pasta, juicy chicken, green chiles and bell peppers in a creamy cheese sauce. Baked until hot and bubbly, this easy casserole is perfect for busy weeknights.
Holly’s Recipe Highlights: Cheesy Chicken Casserole
- Flavor: This casserole is rich, creamy, with flavorful chicken, sharp cheddar cheese, mild green chiles, and a hint of heat from chili powder and seasoned salt.
- Why do it: Made with leftover chicken or poached chicken breasts, this casserole is super quick to make. It can even be prepared in advance!
- Recommended tools: You will need a pot, skillet, large mixing bowl, and a 9×13-inch saucepan.
- Service Suggestions: Pair it with a simple vegetable side dish, like roasted asparagus or honey roasted carrots, to balance the rich, creamy flavors.
Total time: 1 hour Portions: 6 Cooking method: Baked Casserole
Ingredient notes
- Cooked Chicken: Roasted chicken, leftover baked chicken, or poached chicken all work for this casserole. You can also use turkey or ham.
- Pasta: Any medium pasta will work in this recipe. But be sure to only cook them al dente, so they don’t get too soft while baking.
- Red pepper: It adds a touch of sweetness and color to the casserole. Instead, green pepper can be used for a slightly more intense and savory flavor.
- Chili powder: It adds a warm, mild touch of spice without heating the casserole too much. Taco seasoning can be used as a substitute, but start with less as the flavors are stronger.
- Condensed Cream of Chicken: It creates a creamy, flavorful sauce quickly and helps prepare the casserole with minimal prep. Any cream-based soup can be used, so use whatever you have in your pantry.
- Sharp Cheddar Cheese: Sharp cheddar gives the most flavor, while mild cheddar creates a milder flavor. For more flavor, replace some of the cheddar cheese with pepper jack cheese.
How to Make Cheesy Chicken Casserole
- Boil the pasta until firm. (full recipe below).
- Sauté onion and bell pepper in butter and then season.
- Mix milk, cheese, green chilies, chicken and cooked pasta.
- Spread everything in a casserole dish, top with the remaining cheddar cheese and bake.
Leftovers you’ll love
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Defrost overnight in the refrigerator. Then reheat portions in the microwave or heat larger quantities in the oven, covered, with a splash of milk if necessary to loosen the sauce.
What to serve with chicken casserole
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Heat oven to 375°F.
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Cook shells al dente according to package directions.
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In a skillet, melt butter over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes. Add chili powder and seasoned salt.
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In a large bowl, combine soup, onion mixture, milk, 2 cups cheddar cheese and parmesan cheese. Mix well. Add the chicken, green chilies and pasta.
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Spread into a 9×13 casserole dish. Top with remaining shredded cheddar cheese.
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Bake 30 to 35 minutes or until hot and bubbly.
This recipe is versatile, you can change the chicken for ham or turkey.
If you add extra vegetables, make sure they are pre-cooked (leftovers work well).
To add a breadcrumb topping: Combine 3 tablespoons panko crumbs with 1 tablespoon melted butter (add a pinch of garlic powder, salt, and pepper). Sprinkle over casserole and bake as directed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 649 | Carbohydrates: 32gram | Protein: 40gram | Fat: 39gram | Saturated fats: 20gram | Cholesterol: 138mg | Sodium: 1197mg | Potassium: 445mg | Fiber: 1gram | Sugar: 5gram | Vitamin A: 1420UI | Vitamin C: 18.4mg | Calcium: 573mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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