This Amazing Chicken Casserole is the ultimate comfort food, packed with creamy, cheesy goodness and a hint of spice. With tender chunks of chicken, perfectly cooked pasta, and a rich cheese sauce, this dish is a family favorite and perfect for busy weeknights. The red pepper flakes add just the right amount of kick, making each bite a flavorful treat. This casserole is also versatile, allowing you to mix and match cheeses and pasta types based on your preference.
Ingredients:
- 2 cups cooked chicken, cut into small bite-sized pieces
(You can use leftover chicken or follow a guide for cooking shredded chicken) - 4 cups cooked and drained pasta (approximately 2 cups uncooked)
(penne, cavatappi, or rigatoni work well) - 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- ½ cup sour cream
- 1 cup milk
- 3 cups grated cheese (cheddar, Colby jack, Swiss, or a combination)
(reserve ½ cup for sprinkling on top) - ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions:
- Prepare the Ingredients:
Cook and drain the pasta, set aside. Cook your chicken or use pre-cooked chicken, cutting it into small, bite-sized pieces. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Make the Cheese Sauce:
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste. - Thicken the Sauce:
Gradually whisk in the milk and sour cream, stirring until the mixture thickens into a smooth, creamy sauce. This should take 3-4 minutes. - Add the Cheese:
Stir in 2½ cups of the grated cheese until it melts completely into the sauce, making it rich and creamy. Season with salt, pepper, and red pepper flakes for a bit of spice. - Combine Everything:
Add the cooked chicken and pasta to the skillet, tossing them gently in the sauce to ensure everything is evenly coated. Taste and adjust the seasoning if needed. - Bake the Casserole:
Transfer the cheesy chicken and pasta mixture to the prepared 9×13-inch baking dish. Sprinkle the remaining ½ cup of cheese over the top. Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbling and golden brown. - Serve:
Let the casserole cool slightly before serving. It pairs well with a fresh green salad or steamed vegetables for a complete meal.
Tips for Success:
- Cheese Variety: Mix and match your favorite cheeses! Cheddar gives sharpness, Colby Jack adds creaminess, and Swiss offers a mild, nutty flavor.
- Pasta: Use sturdy pasta like penne or rigatoni to hold up to the creamy sauce.
- Make Ahead: You can prepare the casserole ahead of time and refrigerate it. When ready to bake, simply add an extra 10-15 minutes to the baking time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick meal.
This casserole is hearty, cheesy, and sure to be a hit with everyone at the table!
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