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chicken casserole

chicken casserole recipe

Rachid Yousfi
This chicken casserole recipe is the ultimate comfort food, perfect for cozy nights at home, busy weeknights, or any gathering where you want to impress with a hearty, delicious, and easy-to-make meal.
Prep Time 18 minutes
Cook Time 35 minutes
Total Time 53 minutes
Course Main Course
Cuisine United States
Servings 4 People
Calories 380 kcal

Equipment

  • 9x13-inch baking dish or casserole dish
  • 9x13-inch baking dish or casserole dish
  • Medium-sized skillet or pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Grater
  • Aluminum foil
  • Colander

Ingredients
  

  • 1 lb chicken breasts
  • 2 cups dry pasta
  • 1 can cream of chicken soup
  • ½ cup sour cream
  • ½ cup shredded cheddar cheese
  • 1 cup frozen peas
  • ½ cup milk
  • 1 small onion
  • 2 clves garlic
  • ½ tsp paprika
  • Salt and pepper
  • Fresh parsley

Instructions
 

  • Cook the pasta:
    In a large pot, bring water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
  • Cook the chicken:
    If you don’t have leftover chicken, cook the chicken breasts in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Once cooked, let it cool slightly before shredding it with two forks.
  • Sauté onions and garlic:
    In a skillet, heat a little olive oil or butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
  • Make the sauce:
    In a large bowl, mix the cream of chicken soup, sour cream, milk, and paprika. Add the sautéed onion and garlic mixture, and stir until everything is well combined.
  • Assemble the casserole:
    In the same bowl, add the cooked chicken, pasta, peas, and 1 cup of shredded cheddar cheese. Stir to combine. Season with salt and pepper to taste.
  • Bake:
    Preheat your oven to 350°F (175°C). Transfer the mixture into a greased 9x13-inch casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly.
  • Serve:
    Garnish with fresh parsley (if desired) and serve hot!

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Notes

  • Don’t overcook the pasta: Since the pasta will continue to cook in the casserole, make sure to cook it just to al dente, so it doesn’t become mushy after baking.
  • Use rotisserie chicken for convenience: If you’re short on time, shredded rotisserie chicken works perfectly in this recipe. It adds flavor and saves you from cooking the chicken yourself.
  • Add more vegetables: Feel free to add more veggies like mushrooms, bell peppers, or spinach to the casserole. They’ll add extra flavor and nutrition.
  • Top with breadcrumbs: If you like a crunchy topping, sprinkle some seasoned breadcrumbs or panko on top of the cheese before baking. It adds an extra layer of texture.
  • Make it ahead of time: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. It’s a great make-ahead dish for busy weeks or dinner parties.

Nutrition

Nutrition Facts
chicken casserole recipe
Serving Size
 
200 g
Amount per Serving
Calories
380
% Daily Value*
Fat
 
18
g
28
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
7
mg
2
%
Sodium
 
700
mg
30
%
Potassium
 
400
mg
11
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
28
g
56
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
7
mg
8
%
Calcium
 
250
mg
25
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword hicken casserole
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