Description

This creamy chicken casserole features tender chicken, pasta (or rice), and vegetables in a rich, homemade cream sauce, topped with golden melted cheese. It’s the ultimate comfort food that’s perfect for family dinners, potlucks, and meal prep. Easy to make ahead and absolutely delicious!

Ingredients

Scale

Casserole Base:

3 to 4 cups cooked chicken, diced or shredded
3 cups cooked pasta (egg noodles, penne, or rotini) or 3 cups cooked white rice
2 cups frozen mixed vegetables or 2 cups fresh vegetables (chopped broccoli, peas, carrots)
2 cups shredded cheddar cheese, divided
½ cup shredded mozzarella cheese (optional, for extra creaminess)

Cream Sauce:

4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2 cups chicken broth (low-sodium)
1 cup heavy cream or half-and-half
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or Italian seasoning
¾ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

Optional Topping:

½ cup breadcrumbs or crushed crackers
2 tablespoons melted butter
¼ cup grated Parmesan cheese

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Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. Set aside.

Step 2: Make the Cream Sauce
In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Once melted and foamy, sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture is golden and smells slightly nutty. This is your roux. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Continue whisking until smooth. Add the heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Bring to a gentle simmer, whisking frequently. The sauce will thicken in 3-5 minutes. Once it coats the back of a spoon, remove from heat. Taste and adjust seasonings as needed.

Step 3: Combine Ingredients
To the cream sauce, add the cooked chicken, cooked pasta (or rice), vegetables, and 1 cup of the shredded cheddar cheese. Stir everything together until well combined and evenly coated with the cream sauce. The mixture should look creamy and cohesive.

Step 4: Transfer to Baking Dish
Pour the mixture into your prepared 9×13 inch baking dish, spreading it evenly with a spatula. The casserole should fill the dish but not overflow. Sprinkle the remaining 1 cup of cheddar cheese and the mozzarella cheese (if using) evenly over the top.

Step 5: Add Optional Topping
If using the breadcrumb topping, mix the breadcrumbs or crushed crackers with 2 tablespoons of melted butter and the Parmesan cheese. Sprinkle this mixture over the cheese layer for extra crunch and flavor.

Step 6: Bake Covered
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. This covered baking allows everything to heat through without the top burning.

Step 7: Uncover and Finish Baking
Remove the foil and continue baking uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. If using breadcrumb topping, it should be golden and crispy.

Step 8: Rest and Serve
Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh parsley if desired and serve hot.

Notes

Pre-cook your starch: The pasta or rice must be fully cooked before adding to the casserole. Undercooked pasta/rice won’t finish cooking properly in the casserole.
Sauce consistency: If your sauce seems too thick, thin it with a bit more broth or cream. If too thin, simmer longer or add a bit more flour.
Cheese options: Use any melting cheese you prefer – Monterey Jack, Colby, Swiss, or Gruyere all work well.
Make it ahead: Assemble completely through Step 4, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to covered baking time if starting cold.
Gluten-free: Use gluten-free pasta and substitute flour with cornstarch (use 2 tablespoons cornstarch mixed with ¼ cup cold water instead of the flour roux).
Don’t overbake: Remove when cheese is melted and bubbly. Overbaking can dry out the casserole.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: About 1 cup
Calories: 385
Sugar: 3g
Sodium: 520mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 95mg