Cheesy Chicken Casserole
Cheesy Chicken Casserole is the ultimate weeknight dinner. Juicy chicken, tender pasta, and a rich tomato sauce get baked under a gooey layer of mozzarella. It’s hearty, comforting, and easy enough to pull off even on your busiest night.
Servings: 6
Calories: 597kcal
Ingredients
- 1 pound pasta any kind of pasta you have in your pantry
- 2 tablespoons olive oil
- 1 pound chicken breasts boneless, skinless, chopped in small 1 inch pieces
- salt and pepper to taste
- 2 tablespoons butter
- 1 large onion chopped
- 5 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon red pepper flakes
- 1 cup chicken broth low sodium or no sodium added
- 28 ounces diced tomatoes 1 can
- 2 cups Mozzarella cheese shredded
Instructions
- Cook the pasta according to package instructions in a pot of boiling salted water.
- Preheat oven to 375°F.
- 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 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.
- 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.
- Transfer the cooked pasta to a 9x13-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.
- Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.
Video
Notes
- Pasta. Cook just shy of al dente since it will keep cooking in the oven. Mushy pasta is not the vibe.
- Chicken. Both breasts and thighs work. Thighs give more flavor, breasts keep it lean. Cut into small pieces for faster cooking.
- Cheese. Shredding your own mozzarella makes a difference. It melts smoother than the bagged kind.
- Veggie boost. Add sautéed mushrooms, spinach, zucchini, or peppers if you want to sneak in more vegetables.
- Make ahead. Assemble and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to bake time.
- Storage. Keep leftovers in the fridge for 3 to 4 days or freeze for up to 2 months. Reheat in the oven until hot and bubbly.
Nutrition
Serving: 1serving | Calories: 597kcal | Carbohydrates: 67g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 532mg | Potassium: 814mg | Fiber: 4g | Sugar: 7g | Vitamin A: 603IU | Vitamin C: 16mg | Calcium: 268mg | Iron: 3mg
