Description
A rich and comforting baked creamy chicken casserole made with tender chicken, pasta, and a cheesy, golden topping.
Ingredients
2 cups uncooked pasta (such as rotini or penne)
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Salt and pepper to taste
1 medium onion, chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted
Instructions
1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta until just tender, then drain and set aside.
3. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until fully done and no longer pink inside. Remove from the skillet and set aside.
4. In the same skillet, sauté the chopped onion and garlic until softened and fragrant.
5. Pour in the chicken broth and heavy cream, stirring to lift any bits from the bottom of the pan. Add the shredded cheddar cheese and stir until melted and smooth. Mix in the oregano and thyme.
6. Return the cooked chicken and pasta to the skillet. Stir until everything is evenly coated in the creamy sauce.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the top.
9. Bake for about 20 minutes, or until the topping is golden and the casserole is bubbling. Let it rest briefly before serving.
Notes
Let the casserole rest for a few minutes before serving to allow the sauce to thicken.
You can substitute different cheeses or add vegetables for variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American