Crazy Good Cheesy Casserole (Print-Friendly Version)
A comforting casserole with cheesy sauce, tender chicken, and pasta—easy to customize and perfect for family meals.
# What You'll Need:
→ Protein
01 -
450 grams cooked shredded chicken breast
02 -
50 grams cooked crispy bacon bits (optional)
→ Pasta
03 -
225 grams dry penne pasta
→ Dairy & Sauces
04 -
300 grams cream of chicken condensed soup
05 -
120 grams sour cream
06 -
120 milliliters whole milk
07 -
200 grams shredded sharp cheddar cheese
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon salt
11 -
½ teaspoon black pepper
12 -
¼ teaspoon paprika
13 -
2 teaspoons fresh parsley, chopped (for garnish)
# How to Make It:
01 -
Boil penne pasta in salted water until just al dente. Drain and set aside.
02 -
In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
03 -
Add shredded chicken and half of the shredded cheddar cheese to the sauce. Mix thoroughly.
04 -
Fold the drained pasta into the sauce mixture, ensuring even coating.
05 -
Transfer the mixture into a greased 23×33 cm baking dish, spreading evenly. Sprinkle the remaining cheese on top.
06 -
Bake uncovered at 175°C for 25 to 30 minutes until bubbly and golden brown on top.
07 -
Sprinkle crispy bacon bits and fresh parsley over the casserole before serving. Let rest for 5 minutes to facilitate slicing.
# Additional Tips:
01 -
For a make-ahead option, assemble up to the baking step, cover, and refrigerate for up to 24 hours. Extend baking time by 10 minutes if baking from refrigerated.
02 -
To freeze, assemble before baking and freeze up to 3 months. Thaw overnight in the refrigerator before baking.