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Home / Recipes
55 minutes
4.53 from 17 votes
15 Comments

Cheesy Chicken Casserole

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by: Joanna Cismaru
12.13.20
Updated: 12.13.20

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pin for chicken casserole.

This easy Cheesy Chicken Casserole is made with pasta, chunks of tender chicken and a rich tomato sauce all smothered in mozzarella cheese, then baked to bubbling perfection. A comforting dinner that is undeniably delicious and very easy to prepare!

a plate loaded with cheesy chicken pasta.

What’s more comforting than a delicious plate of pasta? But wait! This isn’t just any plate of pasta, it’s a Cheesy Chicken Casserole. Top anything with cheese, toss it in the oven, and I’m here for it!

Chunks of tender chicken breast, pasta shells, a can of diced tomatoes and lots of mozzarella cheese. Add a few spices and aromatics and bake to bubbly perfection.

Why Make This Chicken Casserole

  • Uses Kitchen Staple Ingredients
  • Great Way To Utilize Unused Ingredients in the Fridge
  • Simple & Delicious
  • Smothered in Cheese

My favorite part about a recipe like this, is that you don’t really need a recipe at all! Like any good chef will tell you, “a good recipe is cooking without a recipe”, and that’s how this pasta dish came to be!

This cheesy chicken casserole will have everyone flocking to the dinner table. With minimal prep and kitchen staple ingredients, this dish is bound to be added to your weekly dinner rotation. I mean, how can you go wrong with pasta smothered in cheese?

Ingredient Notes

overhead shot of ingredients needed to make chicken casserole.
  • Pasta – I used pasta shells, feel free to use your favorite type of pasta in this dish, such as bow tie pasta, penne, rigatoni, etc.! 
  • Chicken – Breasts boneless, skinless, chopped in small 1 inch pieces. You can use chicken thighs as well.
  • Olive Oil – Substitute sunflower, safflower or avocado oil.
  • Butter – I used unsalted to control the sodium in the dish.
  • Tomatoes – Diced tomatoes, canned. You can also use crushed tomatoes.
  • Chicken Broth – I always opt for low sodium.
  • Herbs – Dried oregano and basil. You can also use a blend of Italian seasoning.
  • Garlic and Onion – Essential flavor enhancers.
  • Red Pepper Flakes – For a little heat. You can substitute with hot sauce, or nothing at all, if you don’t want any heat.
  • Mozzarella Cheese – Shredded. Feel free to use your preference of cheese such as Parmesan, Emmental, Monterey Jack, my only recommendation is to shred your own cheese.

How To Make A Chicken Casserole

process shots showing how to make chicken sauce for casserole
  1. Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.
  2. Prep the oven: Preheat oven to 375°F.
  3. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.
  4. Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.
  5. Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.
  6. Assemble the Casserole: Transfer the cooked pasta to a 9×13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.
  7. Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.
chicken casserole before and after baking.

FAQs & Expert Tips

FAQs

What Else Can I Add To This Chicken Casserole?

This casserole is perfect for adding some vegetables to it, such as mushrooms, peppers, zucchini, etc. If looking for a crispy topping, melt some butter and mix it with some breadcrumbs then sprinkle over the top of the casserole before baking.

How to Serve

If you’re looking for a side to pair your chicken casserole with, I would opt for a lighter fare! A salad or a side of roasted vegetables can really round out the meal.

Can I Make This in Advance?

You can make this dish the night before and store it covered in foil in the fridge until ready for baking! Follow the steps up until you top the dish with cheese – when you’re ready, finish with the mozzarella and bake.

overhead shot of chicken casserole in a casserole dish with a serving spoon inside.

Tips

  1. To make a breadcrumb topping melt 1 tbsp of butter with ¼ cup of breadcrumbs and sprinkle over the top before baking.
  2. You can add whatever you see fit to this dish! Toss in veggies, spices or any ingredients you want to use up in your fridge.

Leftovers

Store leftover chicken casserole in an airtight container in the fridge. It will keep for 3-5 days, just make sure it’s properly cooled before storing!

chicken casserole in a baking dish fresh out of the oven.

How To Freeze

Baked

  1. Let the casserole fully cool down to room temperature. Cover the dish well with both plastic wrap and foil. Store in the freezer for 4-6 months.
  2. Thaw the casserole fully in the fridge for 24 hours. Preheat the oven to 375°F, and let the casserole sit at room temperature for about 30 minutes.
  3. Cover the casserole with foil and bake for 15-20 minutes or until heated through.

Unbaked

  1. Assemble the casserole as stated in the recipe up to and including step 6.
  2. Cover the dish well with both plastic wrap and foil. Store in the freezer for 4-6 months.
  3. Thaw the casserole fully in the fridge for 24 hours. Preheat the oven to 375°F, and let the casserole sit at room temperature for about 30 minutes.
  4. Bake the casserole as per the recipe instructions.
a plate loaded with cheesy chicken pasta.

More Great Recipes To Try

  • Crispy Baked Parmesan Chicken Wings
  • The Ultimate Mac and Cheese
  • Chicken Alfredo Pasta Bake
  • Cheesy Taco Pasta
  • Cheesy Crab Dip

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a plate loaded with cheesy chicken pasta.

Cheesy Chicken Casserole

4.53 from 17 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This easy Cheesy Chicken Casserole is made with pasta, chunks of tender chicken and a rich tomato sauce all smothered in mozzarella cheese, then baked to bubbling perfection. A comforting dinner that is undeniably delicious and very easy to prepare!

Equipment

  • 12″ AllClad Stainless Skillet
  • 9×13-inch Casserole Dish

Ingredients

  • 1 lb pasta any kind of pasta you have in your pantry
  • 2 tbsp olive oil
  • 1 lb chicken breasts boneless, skinless, chopped in small 1 inch pieces
  • salt and pepper to taste
  • 2 tbsp butter
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp red pepper flakes
  • 1 cup chicken broth low sodium or no sodium added
  • 28 oz diced tomatoes 1 can
  • 2 cups Mozzarella cheese shredded
US Customary – Metric

Instructions

  • Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.
  • Prep the oven: Preheat oven to 375°F.
  • Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.
  • Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.
  • Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.
  • Assemble the Casserole: Transfer the cooked pasta to a 9×13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.
  • Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.

Video

Recipe Notes

  1. To make a breadcrumb topping melt 1 tbsp of butter with ¼ cup of breadcrumbs and sprinkle over the top before baking.
  2. You can add whatever you see fit to this dish! Toss in veggies, spices or any ingredients you want to use up in your fridge.
  3. Store leftover chicken casserole in an airtight container in the fridge. It will keep for 3-5 days, just make sure it’s properly cooled before storing!

Nutrition Information:

Serving: 1servingCalories: 597kcal (30%)Carbohydrates: 66g (22%)Protein: 37g (74%)Fat: 20g (31%)Saturated Fat: 9g (56%)Cholesterol: 88mg (29%)Sodium: 532mg (23%)Potassium: 806mg (23%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 615IU (12%)Vitamin C: 16mg (19%)Calcium: 262mg (26%)Iron: 3mg (17%)
Course:Dinner
Cuisine:American, Italian
Keyword:cheesy chicken casserole, Cheesy Chicken Pasta Bake, chicken casserole
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Marilyn Streeting says

    May 12, 2020 at 12:09 am

    5 stars
    This is absolutely delicious. My hubby isn’t fond of one pan meals but he adored this one and wants to have it again

    Reply
  2. Bec says

    January 20, 2017 at 9:34 pm

    One more question! If I’ve prepared the dish in the morning and when I take it out to heat it it’s cold from the refrigerator, how long would you suggest I reheat it for?

    Reply
    • Joanna Cismaru says

      January 22, 2017 at 10:17 am

      If you’re just reheating in the microwave it shouldn’t take more than 2 or 3 minutes, but if you put it in the oven, I’d reheat it at 350 for about 20 minutes.

      Reply
      • Bec says

        January 23, 2017 at 7:31 pm

        Thanks so much! Can’t wait to try it!

  3. Bec says

    January 15, 2017 at 6:37 am

    Hi! Could I make it in the morning and refrigerate it (to be baked and served in the evening?)..

    Reply
    • Fenne Kieken says

      January 16, 2017 at 9:56 am

      Sure

      Reply
  4. Jessica says

    October 6, 2015 at 12:31 pm

    5 stars
    Hi, I’m sorry I never made it on here to review but I have made this at least a half dozen times. Very delicious! I replace the red wine for white if I have it. If not, I use all chicken broth. I also omit the mushrooms b/c of my kiddos but all & all – awesome weeknight dinner that everyone loves! Thank you so much!

    Reply
    • jo says

      October 6, 2015 at 4:18 pm

      Thank you Jessica so much. Hope you try some of my other recipes!

      Reply
  5. Jenna says

    September 9, 2015 at 2:22 pm

    4 stars
    This looks amazing and I started to make it for dinner tonight. Except by the time I altered it to fit with the ingredients I had on hand, it may not have been the same….Poor planning on my part, lol. But it was damn fine just the same. Thanks for a great recipe! Let’s hope the next time, I can make it the way you did 😉

    Reply
    • Jenna says

      September 9, 2015 at 2:23 pm

      5 stars
      So I meant to give that 5 stars but my mouse slipped and I can’t edit my comment…doh!

      Reply
      • jo says

        September 9, 2015 at 2:26 pm

        Thanks Jenna lol.

  6. Brittany @ Egg Free Bakery says

    January 30, 2014 at 11:56 pm

    Could this be made ahead and put in the freezer? What size of pan do you use to bake this in?

    Reply
    • jo says

      January 31, 2014 at 12:09 am

      Yes you can freeze it. I used a 12 inch pan.

      Reply
  7. Marium Nasir says

    April 13, 2013 at 9:29 pm

    can you suggest a red wine substitute??

    Reply
    • jo says

      April 13, 2013 at 9:33 pm

      Hi Marium,
      I would just skip the wine, and add a full cup of the chicken broth. You won’t lose much in the flavor. I just usually add wine to my cooking, because nobody drinks wine at my house, so I have to use it up somehow. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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