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.
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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
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 it just to al dente, so it doesn’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.
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 all the ingredients (reserving some cheese).
- 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
Did you enjoy this Cheesy Chicken Casserole Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 3 cups medium shells uncooked
- 3 tablespoons butter
- 1 onion finely diced
- ⅓ cup diced red bell pepper
- 1 teaspoon chili powder
- ½ teaspoon seasoned salt
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1⅓ cups milk
- 3 cups shredded sharp cheddar cheese divided
- ⅓ cup shredded Parmesan cheese
- 3 cups cooked chopped chicken
- 4 ounces canned mild green chiles
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My family loves this
Great recipe!
This came out delicious ! This was my very first ever casserole and it was super easy and absolutely tasty ! Thankyou so very much for sharing!!
I am so glad you enjoyed the casserole Alyssa!
Sond great!
Thanks Penny!
Great recipes
Thank you Nilsa!
Leftover KFC was transformed into a feast!
Such a good idea Teri!
Very very good and easy
Thanks Cyndee!
Can rotini pasta be used? And if so is it the same amount?
Yes it should be fine, you should be able to substitute it directly Shan. Enjoy!
Well I did some changes, i used 1 cn of cream of chicken plus 1 cn of cheddar cheese soups 1 and a half of those cans milk, i had frozen pepper and onion mix so added that to the soup mixture, i added the chicken( I had shredded) in the freezer, no chillis this time, I also used 12oz of Queso Panela half mixed in and other half sprinkled on top, with some bread crumbs for a crispy topping
That sounds delicious LaTina, thanks for sharing.
Great recipes
Thanks Melissa!
As always your recipe was a hit. My husband walked by as I was making and commented that it looked good. I used a different pasta ( did not have shells ) rotisserie chicken and sprinkled some chopped cooked bacon over before the cheese topping. I actually measured everything out per your recipe . Definitely a keeper
I am so glad your family enjoyed the recipe Randee and that you were able to make it work with what you had on hand!
This is delicious!
Totally agree Denise!
Will this recipe work with elbow macaroni? If so, can you suggest quantities?
Yes it should be fine, you should be able to substitute it directly Prissl. Enjoy!
Love the step by step videos!!
Yay! So happy you found it helpful Lidia.
I cooked up my veggies in a cast skillet and I added about a quarter cup of sour cream to the mix and it was a huge hit. We loved it. Thank you.
Next time we plan to try it with some taco sauce as well.
Mmmm, that sounds delicious Tammy! Let us know how it turns out.
This was easy and very tasty. I used cooked rice instead of noodles to make it gluten free and I also stirred in a heaping tsp of Better Than Bouillon Chicken Base to help enrich and deepen flavor. Yum!
Those additions sound delicious Lori!
Hey Holly, Just dropping by to tell you I love this recipe and I linked to it in one of my recipes for chicken that’s publishing soon.
So glad you loved the recipe Paula! Thanks!
Shredded or bite size chicken? Which is preferred?
Both work equally as well, so use whichever you prefer Kristina. Enjoy!
Which shells are better to use, the small or medium?
I prefer the small shells, but it is totally up to you. Enjoy!
Thanks!!!! Making this again tomorrow, i made it with the medium shells last time and it didnt seem right!!!!! This dish was a HIT with the family!!!!!!
Love hearing when dishes are a big hit with the whole family Carrie!
Do we had the can of water with the cream of chicken as well?
No water is needed, use the condensed soup right from the can.
Did you mean only 1 can of soup or is it really 10 cans??
This is one can (10.75 oz size). Enjoy!
This looks tasty! If you were to make it in a crockpot, would you put the milk in at the start or at the end? I’m thinking two chicken breast with all of the ingredients but the cooked noodles; add those at the end. Put the milk in then too?
The milk, soup and cheese all get mixed together to create a sauce. I haven’t tried this in the slow cooker so it’s hard to say, please let us know how it goes for you!