🍗🧀 Chicken Pasta Casserole
🛒 Ingredients:
-
2 cups cooked chicken, shredded or chopped
-
12 oz pasta (penne, rotini, or fusilli work well)
-
2 tbsp olive oil or butter
-
1 small onion, chopped
-
2 cloves garlic, minced
-
1½ cups milk (whole or 2%)
-
1 cup chicken broth
-
1 can (10.5 oz) cream of chicken soup (or use a homemade white sauce)
-
2 cups shredded cheese (cheddar, mozzarella, or a blend)
-
1 cup frozen peas or broccoli florets (optional)
-
½ tsp paprika
-
Salt & pepper, to taste
-
½ cup breadcrumbs (optional topping)
-
2 tbsp Parmesan cheese (optional topping)
🔪 Instructions:
-
Cook the pasta
-
Boil pasta in salted water until just al dente (it will finish cooking in the oven).
-
Drain and set aside.
-
-
Sauté aromatics
-
In a large skillet, heat oil/butter over medium heat.
-
Add onions and cook until soft (about 4–5 minutes).
-
Add garlic and cook for 1 minute more.
-
-
Make the sauce
-
Stir in the cream of chicken soup, milk, and broth.
-
Add paprika, salt, and pepper. Bring to a simmer.
-
Stir in 1½ cups of the shredded cheese until melted and smooth.
-
-
Combine the casserole
-
In a large bowl or baking dish, combine cooked pasta, chicken, sauce, and veggies (if using).
-
Mix well and spread evenly in a greased 9×13-inch baking dish.
-
Sprinkle remaining cheese on top.
-
-
Optional topping:
-
Mix breadcrumbs with Parmesan and a drizzle of olive oil. Sprinkle over the top.
-
-
Bake
-
Preheat oven to 375°F (190°C).
-
Cover with foil and bake for 20 minutes.
-
Remove foil and bake another 10–15 minutes until golden and bubbly.
-
📝 Make-Ahead Tips:
-
Assemble the casserole a day ahead, cover, and refrigerate. Add 10 extra minutes to the baking time.
-
Freezes well: Wrap tightly and freeze before baking. Thaw in fridge overnight before baking.
🍽️ Serving Ideas:
-
Side salad or garlic bread
-
Sprinkle with fresh parsley or basil before serving
Would you like a spicy version, a no-dairy alternative, or one with a tomato-based sauce instead?
