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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I don’t have soup ….. but I have milk an table cream an lots of cheese what can I do please help
Hi Ashley, do you have the ingredients to make homemade condensed cream of chicken soup?
This is awesome. I used fajita-seasoned cooked chicken from the grocery store — it really added a great kick to it!
I changed around a few things and it turned out delicious. I had to keep a toddler in mind as to seasoning, so I went light on it and disguised broccoli, red bell pepper, and carrots by processing them to tiny pieces. I used a can of shiitake mushroom soup plus a dollop of mayonnaise and a dash of milk since it seemed a little dry. I used white rice made with chicken stock instead of water. Sautéed chicken prior to baking. For seasoning I used garlic powder, a little garlic salt, and cumin. Everyone had seconds and thirds.
More of a question. Do I cook the chicken before putting it in the casserole ? I’m only 14 and want to surprise my mum
Hi Anne, this recipe calls for cooked chicken so you can cook it beforehand or use pre-cooked chicken from the grocery store. Let us know how it turns out, I’m sure your mom is going to love it!
Made this for dinner tonite. Shared with two neighbors as it made a lot and I’m alone. Very good. may use a bit more spices next time but it was good just the way you wrote it!
Trying this tonight, do I cover to cook or leave open?
Thank you
We bake this casserole uncovered.
I couldn’t find chilies so I used jalapenos and I added broccoli and it was Delicious
I have not tried the recipe yet. It looks and sound great. I would like to substitute whole wheat pasta in this recipe. I am diabetic and even though the carbs in the recipe are just barely within my carb range cutting back a bit would be helpful.
Can I use rotini pasta with this recipe?
Absolutely Edith. Any medium pasta will work in this recipe. Be sure to cook it al dente (so it’s still a bit firm), it’ll cook more in the oven.
So damn tasty
I used a cup of sour cream instead of the cream of chicken soup. I added half a can of Mexican style corn with red peppers & red chilies. I also used half a jar of Tostitos queso cheese dip and reduced the shredded cheddar. Extra chili powder, smoked paprika, and cumin. Everyone loved it!!
My family loves this recipe. It’s always a hit when I make it for dinner. Not difficult and easily eaten as a leftover for lunch the next day :)
Wow this has amazing flavour!!!! Delicious
I made this for supper, followed your recipe to the letter and it was delicious, Thank You for sharing it
Everything I made so far is good.
Can this be frozen ahead of time? This looks delicious and I want to meal prep before my baby arrives.
I have not personally frozen this recipe but other readers have frozen it 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.
This was delicious. Such an easy recipe to follow. I used 1 tsp homemade taco seasoning instead of salt and 1 1/2 tsp of chili powder. I added one small can of Mexican Corn (drained) and one can Rotel Tomatoes (drained) My husband loved it!!! Thank you!! This will definitely be a go to recipe for leftover chicken. :)
You’re welcome Angie, sounds perfect!
Made this for a ski trip (tripled receipe), was delish. Used a lasagna pan and baked longer with good results.
A keeper for hungry crowds!
Suggest NOT adding too much salt due to high sodium in canned soup.
I just made this for dinner tonight. I subbed parm for mozza cause I didn’t have any parm. I really enjoyed this dish. It was easy to make and I like the touch of flavour the chili powder adds. My husband said he wished it was a bit saucier. So maybe I’ll add a touch more milk next time. Thank you. I love so many of your recipes!
This is a recipe my friend made for me a few weeks after I delivered my baby. I savoured it, it had so much flavour and cheesiness. Now I pass on the favour and have made it for many times for friends. It’s quick and easy and delicious!
Do you chop the chicken or shred it?