Description
A comforting, creamy casserole featuring chicken, pasta, and a blend of cheeses—perfect for chilly nights and easy weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded rotisserie or leftover roasted chicken)
- 8 ounces short pasta (penne, rotini, shells, or bow ties)
- 6 strips bacon (cooked and crumbled)
- 1 can cream soup (cream of mushroom or cream of chicken)
- 1 cup sour cream (or Greek yogurt for tang)
- 1/2 cup chicken broth (or milk to loosen the sauce)
- 2 cups cheese blend (cheddar and mozzarella)
- 1 large onion (or onion powder to taste)
- 2 cloves garlic (fresh or powdered)
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
Optional Extras
- 1 cup peas (or corn, broccoli, or spinach)
- 1 can mild green chiles
Instructions
Preparation
- Cook your pasta until just shy of al dente, then drain well.
- In a large bowl, mix cream soup, sour cream, and a little broth until smooth. Add garlic, onion, paprika, salt, and pepper.
- Stir in shredded chicken, half of the cheese, and any vegetables you’re using.
- Fold in the cooked pasta and most of the bacon.
Baking
- Spoon the mixture into a greased baking dish, and top with the remaining cheese and bacon.
- Bake at 350°F until bubbly and golden around the edges, about 20 to 25 minutes.
- Let it rest for 5 to 10 minutes before serving.
Notes
Tip: Shred your own cheese for better melting. You can make this ahead of time by assembling it and refrigerating for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American