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
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Love this recipe so much. Easy and fast, family pleaser! I added leftover broccoli and tomatoes and just dump in the whole box of shells. It reheats beautifully so more is better. Thanks for posting!!
You’re welcome Kelly! That makes my day!
Made the recipe just as written (which I don’t do often) and is definitely a recipe I would make again – delicious.
I want to make this later this afternoon
I made this based on the great reviews, but I was a little disappointed. I’m not a fan of macaroni and cheese and this reminds me a lot of macaroni and cheese with added chicken and some heat. It wasn’t terrible, but I’m just not as big a fan as most of the other reviewers. I wasn’t going to comment because I hate to be negative, but I thought this might be good info for someone else who isn’t a fan of Mac and cheese.
What is 3 cups of pasta? Ive never seen it measured like this. Is that a box af shells? How many ounces?
Thanks
If you purchase a box of shells you will measure out 3 cups of uncooked shells.
Finally! A delicious chicken casserole! Made it tonight, just like the recipe. My hubby loved it! I’ll make it again soon. I would not change a thing.
WILL THIS FREEZE AND IF SO WHAT’S THE DIRECTIONS?
Hi Frances, we have not frozen this recipe but other readers have frozen after it has baked and fully cooled with good results. I would recommend that your noodles are al dente if you are intending to freeze this casserole.
Used fresh green chili instead of can.
It was worth a shot.
Disappointed with the cream of chicken, would be better if it called for the cheddar cheese soup.
Could use more spices. If I made it again I would double and add teaspoon or two Cumin in addition to the chili powder..
The recipe as it is would be better if it stuck with sage, white and black paper and maybe tarragon or oregano. Needs to pick a lane on seasoning.
As the ingredients it list I was expecting texmex.
I make this just as the recipe is written and it turns out perfect every time.
Will an entire rotisserie chicken be 3 cups cooked chicken? Or how many chicken breasts equal that amount, thanks!
Hi Rissa, one cup of cooked chicken is about one chicken breast. So for this recipe, you will need about 3 chicken breasts or one whole rotisserie chicken.
Great combination of flavors! Everyone loved it.
Inexpensive, delicious, and quick. It checks all the boxes for a staple weeknight meal. I think this could be prepped ahead of time and thrown into the oven easily for those who are even more pressed for time. I highly recommend!
Hi! This looks great! If I want to freeze this, do you think it will work well? I am planning to follow all the directions to bake completely and then freeze after it has cooled. Do you think it will reheat ok or will it be soggy?
Many readers have successfully frozen this recipe. Ensure your pasta is al dente (firm).
I made this a few weeks ago. We were looking for a new casserole to use up the leftover roasted chicken. I made a couple of changes. and it was really good. I did not have any red peppers, so I used Green that I had on hand. I had green chilies on hand, but in your tips to add you mentioned diced tomatoes (drained if using canned), so instead of adding green chiles that were mentioned I used a can of Rotel (diced tomatoes and green chilies, drained). The casserole had great flavor and moist. Reheated great in the microwave the next day, without adding milk to it. Going to make it again today.
It’s hard to find recipes that all three of my kids (3, 9, and 10) all REALLY enjoy. This is it. I followed the recipe exactly, and it came out perfect. I did season the chicken before cooking with s&p, paprika, and garlic powder then microwaved it in my deep covered baker. Thank you- this will be going in our monthly rotation for sure!!
This dish got demolished by the whole family but this time I’m making a double batch because I barely got to eat last time.
Made this X4 for a shelter. I added broccoli and it is awesome. I think they will enjoy it. I plan to make this for home soon.
This was an amazing recipe! My kids call it gourmet Mac and cheese. Will make it again.
This was a huge hit!! My husband’s new favorite!! The parmesan makes the flavor amazing! I added very finely chopped frozen broccoli for extra color and flavor! Will definitely be making this regularly and using our food sealer to freeze individual size meals! Loved this! Would love to have been able to attach a pic
I can confirm that our health-conscious household loved this, too! We swapped all ingredients with low-fat or non-fat ingredients- non-fat cheddar, skim milk, 98% fat free cream of chicken- and it was AMAZING.
Yeah, fat isn’t the enemy and switching to more processed items isn’t health conscious.
I am hooked on these delicious simple recipes. Easy and fast. I work two jobs and still find time to make these delicious meals.
Thank you Andrea! You made our day!
I made this recipe except I didn’t have carrots and celery so I used only sautéed mushrooms with the onions and then made the rest oh and I had no thyme. It still turned out wonderful. So yummy.