Cheesy Chicken Casserole

Cheesy Chicken Casserole is a family-friendly meal loaded with tender pasta, juicy chicken, green chiles, and peppers in a creamy cheesy 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 savory chicken, sharp cheddar cheese, mild green chiles, and a hint of warmth from chili powder and seasoned salt.
Why Make It: Made with leftover chicken or poached chicken breasts, this casserole is super quick to prepare. It can even be prepped ahead of time!
Recommended Tools: You’ll need a pot, a skillet, a large mixing bowl, and a 9×13-inch casserole dish.
Serving Suggestions: Pair with a simple vegetable side, such as roasted asparagus or honey roasted carrots, to balance the rich and creamy flavors.

Total Time: 1 hour Servings: 6 Cooking Method: Baked Casserole

Cheesy Chicken Casserole on a white plate

Ingredient Notes

Cooked Chicken: Rotisserie chicken, leftover baked chicken, or poached chicken all work for this casserole. Turkey or ham can also be used.
Pasta: Any medium pasta will work in this recipe. But be sure to cook them just to al dente, so they don’t become too soft while baking.
Red Bell Pepper: It adds a touch of sweetness and color to the casserole. Green bell pepper can be used instead for a slightly sharper, more savory flavor.
Chili Powder: It adds a warm, gentle hint of spice without making the casserole overly hot. Taco seasoning can be used as a substitute, but start with less since the flavors are stronger.
Condensed Cream of Chicken Soup: It creates a creamy, flavorful sauce quickly and helps bring the casserole together with minimal prep. Any cream-based soups 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 softer taste. For extra spice, replace part of the cheddar with pepper jack cheese.

Cheesy Chicken Casserole in a white baking dish

How to Make Cheesy Chicken Casserole

Boil the pasta until just firm (full recipe below).
Sauté the onion and bell pepper in butter, then season.
Mix the milk, cheese, green chiles, chicken, and cooked pasta.
Spread everything into a casserole dish, top with the remaining cheddar, and bake.

Leftovers You’ll Love

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Then reheat portions in the microwave or warm larger amounts in the oven, covered, with a splash of milk if needed to loosen the sauce.

What to Serve with Chicken Casserole

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Heat oven to 375°F.
Cook shells al dente according to package directions.
In a skillet, melt the butter over medium heat. Add the onion and red bell pepper and cook until tender, about 5 minutes. Stir in the chili powder and seasoned salt.
In a large bowl, combine soup, onion mixture, milk, 2 cups cheddar cheese, and Parmesan cheese. Mix well. Stir in chicken, green chiles, and pasta.
Spread into a 9×13 casserole dish. Top with remaining shredded cheddar cheese.
Bake for 30 to 35 minutes or until hot and bubbly.

Any medium pasta will work in this recipe. Be sure to cook it so it’s still a bit firm, it’ll cook more in the oven.
This recipe is versatile, you can swap out the chicken for ham or turkey.
If adding extra vegetables, ensure they’re pre-cooked (leftovers work well).
To Add a Bread Crumb Topping: Combine 3 tablespoons panko crumbs with 1 tablespoon melted butter (add a sprinkle of garlic powder, salt & pepper). Sprinkle over the casserole and bake as directed.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course

Cuisine American

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