Description
A comforting, cheesy chicken casserole that combines tender chicken pieces with perfectly cooked pasta in a rich, creamy sauce. This family-friendly dish is perfect for weeknight dinners or potlucks.
Ingredients
Scale
- For the Chicken Base:
- 2 cups cooked chicken, cut into bite-sized pieces
- 4 cups pasta (penne, cavatappi, or rigatoni)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- For the Creamy Sauce:
- ½ cup sour cream
- 1 cup milk
- 3 cups grated cheese (cheddar, Colby jack, or Swiss)
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Prepare the Oven and Dish
- Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and grease it thoroughly to prevent sticking. Set it aside while you prepare the other components of the casserole.
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until it reaches al dente (still slightly firm when bitten). Remember that the pasta will continue to cook in the oven, so it’s better to undercook it slightly at this stage. Once done, drain the pasta well and set aside.
- Prepare the Sauce Base
- In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic to the melted butter. Cook this mixture for about 3-4 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant but not browned.
- Create the Roux
- Sprinkle the flour over the onion and garlic mixture to create a roux. Cook for 1 minute while stirring constantly. This step is crucial for thickening your sauce and removing the raw flour taste. The mixture should look like a thick paste.
- Make the Creamy Sauce
- Gradually add the milk and sour cream to the roux, whisking continuously to prevent lumps from forming. Continue cooking and stirring until the sauce begins to thicken to a smooth, creamy consistency. This usually takes about 3-5 minutes.
- Complete the Casserole
- Add the grated cheese to the sauce and stir until completely melted. Season with red pepper flakes, salt, and black pepper according to your taste preferences. Combine the cooked pasta and chicken pieces with the cheese sauce, ensuring everything is evenly coated. Transfer this mixture to your prepared baking dish, spreading it out evenly.
- Bake to Perfection
- Place the baking dish in the preheated oven and bake for 20-25 minutes until the casserole is bubbling around the edges and slightly golden on top. For an extra golden top, you can broil for 1-2 minutes at the end of cooking, but watch carefully to prevent burning.
Notes
- For a crunchier top, sprinkle with ½ cup of breadcrumbs mixed with 2 tablespoons of melted butter before baking.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Add vegetables like frozen peas, broccoli, or spinach for extra nutrition.
- Leftover rotisserie chicken works perfectly in this recipe.
- The casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480 calories
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg