Why You’ll Love This Recipe
Baked Cheesy Chicken Casserole is the ultimate comfort food—rich, creamy, and packed with flavor. This dish combines tender chicken, a creamy cheese sauce, and perfectly cooked pasta, all baked together to golden perfection. It’s quick to assemble, kid-friendly, and perfect for weeknight dinners or potlucks. With its hearty ingredients and satisfying taste, it’s a go-to recipe for busy families and cheese lovers alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breast (shredded or cubed)cooked pasta (penne or rotini recommended)cream of chicken soupcream cheesecheddar cheese (shredded)mozzarella cheese (shredded)milkgarlic powdersalt and pepper to tasteparsley or green onions (optional garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cream of chicken soup, cream cheese, milk, garlic powder, salt, and pepper until smooth and creamy.
Fold in the cooked pasta and shredded chicken until evenly coated with the sauce.
Stir in half of the shredded cheddar and mozzarella cheeses.
Pour the mixture into the prepared baking dish and spread evenly.
Top with the remaining cheeses.
Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly and the casserole is heated through.
Optional: broil for 2-3 minutes for a golden cheese topping.
Garnish with chopped parsley or green onions before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesBaking time: 25-30 minutesTotal time: 40-45 minutes
Variations
Swap the chicken for turkey or rotisserie chicken for convenience.
Add cooked broccoli or peas for extra veggies.
Use a mix of cheeses like Monterey Jack or Colby for a flavor twist.
Add a dash of hot sauce or paprika for a spicy kick.
Top with crushed crackers or breadcrumbs for added crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven at 350°F (175°C) until warmed through.Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use uncooked chicken?
No, this recipe requires pre-cooked chicken to ensure proper cooking time and texture.
Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.
What type of pasta works best?
Short, sturdy shapes like penne, rotini, or fusilli hold up best in casseroles.
Is there a low-fat option?
Use low-fat cream cheese and cheese, and substitute Greek yogurt for part of the cream soup for a lighter version.
Can I omit the cream cheese?
Yes, though the dish will be less creamy. You can increase the amount of soup and cheese to compensate.
Is this dish gluten-free?
Use gluten-free pasta and a gluten-free cream soup to make it gluten-free.
Can I add vegetables?
Absolutely—add cooked broccoli, peas, bell peppers, or mushrooms for a full meal.
How can I make it spicier?
Add diced jalapeños, red pepper flakes, or a splash of hot sauce to the sauce mixture.
Can I double the recipe?
Yes, just use a larger baking dish or two pans to accommodate the extra volume.
Is this freezer-friendly?
Yes, freeze before or after baking. Wrap tightly and label for easy meal planning.
Conclusion
Baked Cheesy Chicken Casserole is a creamy, cheesy, and satisfying meal that brings warmth and flavor to your table with minimal effort. It’s customizable, freezer-friendly, and sure to please even picky eaters. Make it once, and it’s bound to become a regular favorite in your dinner rotation.
Print
Baked Cheesy Chicken Casserole (Easy & Creamy)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A comforting, easy-to-make casserole featuring tender chicken breast baked in a creamy, cheesy sauce with veggies and topped with a golden cheese crust.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, lightly steamed
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp olive oil
- Optional: 1/2 cup breadcrumbs or crushed Ritz crackers for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3–4 minutes.
- In a large bowl, combine cooked chicken, steamed broccoli, sautéed onion/garlic, cream of chicken soup, sour cream, milk, oregano, salt, and pepper.
- Stir in half of the cheddar and half of the mozzarella until evenly mixed.
- Pour mixture into prepared baking dish and smooth the top.
- Sprinkle remaining cheddar and mozzarella evenly over the top. If desired, add breadcrumbs or crushed crackers for extra crunch.
- Bake for 25–30 minutes, until bubbly and cheese is melted and golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use rotisserie chicken to save time.
- Substitute broccoli with cauliflower or mixed veggies.
- For a lower-fat version, use reduced-fat cheeses and light sour cream.
- Make ahead: assemble casserole a day in advance, cover, refrigerate, then bake just before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (about 1/6 casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Your email address will not be published. Required fields are marked *