Chicken Pasta Casserole
User Reviews
5
Chicken Pasta Casserole
Description
The recipe mixes raw penne pasta with diced chicken, sliced mushrooms, finely diced bell pepper, celery, and onion in a creamy sauce base made from condensed cream of celery soup (or cream of chicken/mushroom), milk, and chicken broth. Seasonings like kosher salt, black pepper, and garlic powder are included for flavor layering.
The casserole is baked covered initially to allow the pasta and chicken to cook through as the sauce thickens. After stirring, additional cheddar cheese is sprinkled on top and baked uncovered to melt and brown slightly. This produces a casserole with creamy, cheesy texture and tender pasta with fully cooked chicken pieces.
This dish can be served as a main entrée and is practical for family meals. Variations in pasta shape and soup type are possible. Checking pasta doneness toward the end of baking avoids overcooking and mushy texture.
The notes provide helpful tips on baking times that vary by dish type (glass, ceramic, metal), substituting pasta shapes, and monitoring doneness to optimize results.
Ingredients
- 1 (10.5 ounce) cream of celery soup or sub with cream of chicken soup or cream of mushroom soup, condensed, canned
- ½ cup milk
- ½ cup chicken broth low-sodium, or water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ½ cup onion I use frozen diced onion as a shortcut, finely diced
- 1 cup mushrooms fresh, sliced
- ½ cup red bell pepper finely diced
- 2 celery finely diced, stalks
- ½ lb. chicken breast diced into bite-sized pieces (or sub with boneless, skinless chicken thighs, raw, boneless, skinless
- 1 ½ cups penne pasta uncooked
- 1 cup cheddar cheese divided, grated, sharp
Instructions
- Preheat the oven to 425°F. Spray an 8-inch square baking dish with cooking spray and set aside. In a large bowl, whisk together the condensed soup, milk, chicken broth, salt, pepper, and garlic powder. Stir in the onion, mushrooms, bell pepper, celery, raw chicken, uncooked pasta, and ½ cup cheese.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes.
- Remove the foil and give everything a stir in the dish. At this point, check to make sure that the pasta is al dente (tender, but with a firm bite). If it’s still too hard, cover again and return the dish to the oven until the pasta is al dente. Once the pasta is al dente, sprinkle the remaining ½ cup of cheese over top.
- Return the dish to the oven and bake, uncovered, for 5-10 more minutes, or until the pasta is tender, the chicken is cooked through, and the cheese melts.
Notes
- Adjust total baking time depending on the casserole dish material; glass or ceramic may take longer than metal.
- Test pasta doneness before final baking stage to avoid mushy casserole; pasta should be tender but firm to bite.
- You may substitute penne with other short pasta shapes such as rigatoni, bowtie, or rotini, adjusting baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 343kcal | 17% |
| Carbohydrates | 39.9g | 13% |
| Protein | 27.4g | 55% |
| Fat | 8.8g | 14% |
| Saturated Fat | 4.4g | 22% |
| Cholesterol | 56.8mg | 19% |
| Sodium | 633.9mg | 26% |
| Fiber | 2.6g | 10% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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