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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Delicious! I added some sliced mushrooms and used cream of broccoli soup. Hot and bubbly. Definitely a keeper!!
This dish is so flavorful, the 1st casserole I’ve actually liked. My husband loved it too. I didn’t have to tweak the recipe at all.
Thank you!
This was yummy! I didn’t have the green chilies. My guys sprinkled dried red pepper flakes on their servings to kick it up. I used the panko, but this would also be good with crushed up taco chips instead. Thanks for the recipe.
Made this tonight — total win. I wasn’t able to get chiles, so I substituted 3 oz roasted red peppers and 1 oz sundried tomatoes, and I also substituted shallots for the onion. So good! My wife loved it, too. Thank you!
Thank u for this cheesy chicken casarole it was delicious
I will be making this again
My family loved it8
So yummy that I didn’t get to have any leftovers!! I’m definitely doing this one again!
It was easy to make and turned out really nice!
Very easy to make and delicious!
Loved! My son calls it mac & cheese chicken. Super easy and fast, we are a two person family so there are tons of leftovers!
I love that name, Danielle! Glad you enjoyed it.
Delish! I added jalapenos because someone else said that could be a good addition. It was good! We like spicy so I’d probably get spicier ones or add some cayenne next time. Besides that it was perfect as is. Never was a casserole girl and I always have too much leftover chicken so I’m excited now about this. Thank you!
Glad you enjoyed it, Amanda. Jalapenos or cayenne are great additions for a little extra spicy-ness! Adding Red Chili Flakes would kick up the spice for you as well. Enjoy!
Could you freeze this? I’m doing some prepping for my farmers during harvest and need to find recipes I can freeze.
Hi Michele, we haven’t tried freezing this recipe so I can’t say for sure but other readers have and it has turned out well.
It was very good. I personally would add some jalapeños but we enjoyed it without.
Yum, that would be a great addition Jean!
Really like your recipes!
Making this tonight but only have regular bread crumbs, no panko. Would that work as well?? TIA!
Yes, that’d work Amy. Enjoy!
Love your recipes
Made as directed except increased the chili powder to 1 TBS. I did add the panko topping- yum! I loved this casserole, my family loved it too! Served with steamed broccoli and rolls, can’t wait to make this again!
Do you think that corn would be a good addition to this? Or would it ruin the flavor?
I think it’d be delicious Melissa!
It was fabulous, a keeper. I used Penne Pasta, didn’t have shells. You won’t be disappointed, so easy
Hi, was wondering if I cover this or cook uncovered.
We bake this uncovered Karen. Enjoy the casserole! We love this casserole!!
Wow. This was so easy to make and turned out so delicious. Definitely a keeper in my recipe box. Everybody commented on the yummy flavour. Will definitely make this again because it’s a great way to use up leftover chicken or turkey.