Easy Cheesy Chicken & Pasta Casserole Recipe: Get Ready for Recipe Requests by Ann Marie Patitucci
Looking for a family favorite, a great way to use up leftover chicken or a good ol’ fashioned “winner, winner, chicken dinner?” I have the recipe for you! This cheesy chicken and pasta casserole recipe is one of those rare meals that everyone in my family equally enjoys. And since they all love to eat and I don’t especially love to cook, I appreciate this casserole recipe because it’s easy to follow and there are only 15 minutes of prep work. My kind of dinner!
I love a customizable meal, and it’s easy to tailor this one to your family. If you want to sneak in some vegetables, add peas and/or carrots (about 3/4 cup). If you love the crunchy bits, add more breadcrumbs. You can also use your broiler for the last few minutes of cooking, to ensure the crispy, golden brown top. There are lots of options, so make it your own! You can even involve the kids in the decision making. For example, peas or carrots or both? Enough breadcrumbs or should we add more? They'll love the chance to be helpful and make decisions.
Serve this pasta dinner with your favorite side dishes.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1 1/2 cups uncooked medium shell pasta
- 1 1/2 cups cubed cooked chicken
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 1 1/4 cups chicken broth
- 1 can (10.75 ounces) condensed cream of chicken soup (do not dilute)
- 1/2 cup diced processed cheese (Velveeta) or 1 cup shredded cheddar
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon paprika
- 3 tablespoons dry breadcrumbs
- 1 tablespoon butter, melted
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Recipe Notes
- If you do use the broiler, be sure to keep an eye on it so it doesn’t burn!
- This recipe is plenty salty for some people without additional salt, so if you aren't a fan of salt or are cutting back on your salt intake, skip it. Also, if you’re not a fan of processed cheese, I recommend using shredded cheddar instead.
Here’s how to make it:
- Cook pasta to al dente according to package directions. Drain and return to the pot.
- While the pasta shells cook, combine the flour and water in a saucepan until smooth. Gradually stir in the broth. Bring to a boil, then cook and stir about 2 minutes or until liquid has thickened. Reduce heat, then add soup, cheese and seasonings. Cook and stir about 5 minutes more or until the cheese has fully melted.
- Stir the chicken and soup mixture into the drained pasta. Season with salt and pepper, if desired. Spoon the chicken and soup mixture into a greased 1 1/2-quart baking dish.
- In a small bowl, combine the breadcrumbs and butter. Sprinkle the mixture over the top. Bake in a preheated 350-degree F oven, uncovered, for 30 minutes or until golden brown.
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