Description
A warm, comforting creamy chicken casserole made with tender chicken, pasta, vegetables, and a rich, cheesy sauce topped with golden, buttery breadcrumbs. Perfect for a weeknight dinner or make-ahead meal.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 2 cups dry pasta (penne or rotini recommended)
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta in salted water until just al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the chicken, peas, and cooked pasta until well coated.
- Transfer the mixture to the prepared baking dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake for 25–30 minutes, until golden and bubbly. Broil for an additional 2–3 minutes if a deeper crust is desired.
- Let rest for 5 minutes before serving.