Description
A comforting and creamy baked chicken casserole featuring tender chicken, cooked pasta, and a rich cheese sauce made with sour cream and milk, baked to golden perfection with a bubbly cheese topping. Perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, cut into small bite-sized pieces
- 4 cups cooked pasta (penne, cavatappi, or rigatoni), drained
Sauce
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 cup milk
- 3 cups shredded cheese (cheddar, Colby Jack, Swiss, or a combination), divided
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions
- Prepare the cheese sauce. Melt butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic; cook until softened. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and sour cream, stirring until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens. Remove from heat and stir in 2 ½ cups of the shredded cheese until fully melted and incorporated.
- Combine chicken and pasta with sauce. Add the cooked chicken pieces, cooked pasta, salt, black pepper, and red pepper flakes to the cheese sauce. Stir thoroughly to combine all ingredients evenly.
- Bake the casserole. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and pour the chicken and pasta mixture into it. Sprinkle the remaining ½ cup of shredded cheese evenly over the top. Bake uncovered for 20-30 minutes until the casserole is bubbly and the cheese topping is golden brown.
Notes
- Feel free to use any pasta shape you prefer, but penne, cavatappi, or rigatoni work best to hold the sauce.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder dish.
- For a creamier casserole, use whole milk or add a splash of heavy cream.
- Leftovers keep well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.
- To make ahead, assemble the casserole and refrigerate before baking; add a few extra minutes to the baking time if baking cold.
