Description
This Cheesy Chicken Casserole is the ultimate comfort food made simple. Tender pasta shells, juicy chicken, and mild green chiles are wrapped in a creamy, cheesy sauce and baked until golden and bubbly. It’s an easy, satisfying dinner that’s perfect for busy weeknights, potlucks, or make-ahead meals. With pantry-friendly ingredients and endless customization options, this casserole is always a crowd-pleaser.
Ingredients
- 3 cups medium shell pasta, uncooked
- 3 tablespoons butter
- 1 onion, finely diced
- 1/3 cup red bell pepper, diced
- 1/2 teaspoon seasoned salt
- 1 teaspoon chili powder
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 1/3 cups milk
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup shredded Parmesan cheese
- 4 ounces canned mild green chiles
- 3 cups cooked chicken, chopped
Instructions
- Preheat oven to 375°F and grease a 9 x 13-inch casserole dish.
- Cook pasta shells al dente according to package directions; drain and set aside.
- In a skillet, melt butter over medium heat and sauté onion and red bell pepper until tender, about 5 minutes.
- Stir in seasoned salt and chili powder.
- In a large bowl, mix cream of chicken soup, milk, onion mixture, 2 cups cheddar cheese, and Parmesan cheese until smooth.
- Add cooked chicken, pasta, and green chiles; stir to combine evenly.
- Spread mixture into prepared casserole dish.
- Sprinkle remaining 1 cup cheddar cheese evenly over the top.
- Bake uncovered for 30–35 minutes, until hot, bubbly, and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Serve with a simple green salad or steamed vegetables for a balanced meal.
- Add garlic bread or dinner rolls for an extra comforting dinner.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F or microwave individual portions until warmed through.
- This casserole can be frozen (before or after baking) for up to 2 months.