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Chicken Casserole

This chicken casserole is pure comfort food! It features hearty veggies, pasta, tender chicken, and a creamy sauce. This quick and easy recipe is great for the whole family. Make it for busy weeknights, potlucks, meal prep, and leftovers!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Course: Dinner
Cuisine: American

Ingredients

  • 2 cups cooked chicken shredded or diced
  • 1 cup cooked whole wheat pasta such as penne or rotini, see note
  • 1 cup frozen mixed vegetables carrots, peas, broccoli
  • 1 cup chicken broth
  • 1 cup sour cream
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt to taste
  • pepper to taste
  • 1 cup whole wheat breadcrumbs
  • 2 tbsp melted butter

Instructions

    Cup of Yum
  1. First, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the cooked chicken, cooked pasta, and frozen mixed vegetables.
  3. In a separate bowl, whisk together the chicken broth, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
  4. Pour the soup mixture over the chicken, pasta, and vegetables in the large mixing bowl. Stir everything together until evenly coated.
  5. Transfer the mixture to the greased baking dish and spread it out evenly.
  6. In a small bowl, combine the breadcrumbs and melted butter, stirring until the breadcrumbs are coated.
  7. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
  8. Bake the chicken casserole in the preheated oven for about 30 to 35 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
  9. Finally, remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

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  • Nutrition Facts
  • Nutrition Facts Chicken Casserole Amount Per Serving Calories 284 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 8g50%Trans Fat 0.1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 67mg22%Sodium 348mg15%Potassium 214mg6%Carbohydrates 21g7%Fiber 3g13%Sugar 2g2%Protein 16g32% Vitamin A 1603IU32%Vitamin C 5mg6%Calcium 162mg16%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 284
  • Calories from Fat 153
  • % Daily Value*
  • Fat 17g
  • 26%
  • Saturated Fat 8g
  • 50%
  • Trans Fat 0.1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 67mg
  • 22%
  • Sodium 348mg
  • 15%
  • Potassium 214mg
  • 6%
  • Carbohydrates 21g
  • 7%
  • Fiber 3g
  • 13%
  • Sugar 2g
  • 2%
  • Protein 16g
  • 32%
  • Vitamin A 1603IU
  • 32%
  • Vitamin C 5mg
  • 6%
  • Calcium 162mg
  • 16%
  • Iron 2mg
  • 11%
  • Use cooked shredded chicken.  Make our Whole Chicken and use the meat for this recipe.
  • Measure out the 1 cup of dry pasta.  Then, cook the pasta.  It will be more like 1.5 to 2 cups once cooked.
  • To make this recipe gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
  • Bake until bubbly and golden brown.
  • Store leftovers in the fridge for up to 5 days.
  • Freeze for up to 2 months.