Creamy Cheesy Chicken and Pasta Casserole

Hey there, friends! It’s a gorgeous day, even if it looks like rain might be on the way. You know, those cozy days just call for some good comfort food, don’t they? If you’re looking for another hearty option, an easy crock pot beef tips recipe is always a hit.

Why You’ll Want to Make This

I have a feeling this recipe is going to become a new favorite in your house. It’s got that golden, bubbly crust we all love, and the inside is just so unbelievably good.

It’s a real crowd-pleaser, especially with kids, and the best part? It’s surprisingly simple to put together, making it perfect for a busy weeknight when you need a quick weeknight creamy beef pasta dinner.

What You’ll Need

• For the pasta:

  • two cups small shell pasta
  • salt (for the pasta water!)

• For the creamy sauce:

  • four tablespoons butter
  • one cup of finely chopped onions
  • one fourth cup of finely chopped orange bell pepper
  • two large garlic cloves, finely minced
  • three tablespoons all-purpose flour
  • one and a half cups of whole milk
  • three teaspoons of chicken flavor (like bouillon powder or granules)
  • two pinches of cayenne pepper
  • a little bit of salt
  • a little bit of pepper

• For the casserole mixture:

  • three cups leftover cooked chicken
  • three fourths cup of corn (frozen or canned, drained)
  • one and a half cups of sharp cheddar cheese, shredded
  • one and a half cups of Monterey Jack cheese, shredded
  • one cup of sour cream
  • a little bit more pepper
  • a little bit more cayenne pepper

• For the topping:

  • half a cup of Monterey Jack cheese, shredded
  • half a cup of sharp cheddar cheese, shredded
  • half a sleeve of crackers (like Ritz or saltines), crushed
  • three tablespoons of melted butter

• For the baking dish:

  • non-stick spray

Let’s Get Cooking!

1. First things first, get a big pot of water boiling. Add a good pinch of salt to it.
2. Then, toss in your two cups of small shell pasta. Cook it according to the package directions, usually about eight minutes. You want it al dente since it’ll bake more later.
3. Once it’s done, drain the pasta well and give it a good rinse with cold water to stop the cooking.
4. Pop the pasta into a bowl, cover it up, and set it aside for now.
5. Now, grab a saucepan and melt four tablespoons of butter over medium heat.
6. Once the butter is nicely melted, add your chopped onions and orange bell pepper.
7. Stir in the two minced garlic cloves. Cook everything for about one minute, just until fragrant. Don’t let the garlic burn!
8. Next, sprinkle in the three tablespoons of all-purpose flour. Stir it constantly for about a minute or two to cook out that raw flour taste.
9. Gradually pour in the one and a half cups of whole milk, whisking constantly to avoid lumps.
10. Stir in the three teaspoons of chicken flavor, two pinches of cayenne pepper, a little salt, and a little pepper.
11. Keep whisking until the sauce gets nice and thick and creamy. It should coat the back of a spoon.
12. Turn off the heat and set the sauce aside.
13. In a really big bowl, combine all your cooked pasta, three cups of cooked chicken, and three-fourths cup of corn.
14. Pour all that lovely creamy sauce over the pasta mixture.
15. Add in one and a half cups of shredded sharp cheddar and one and a half cups of shredded Monterey Jack cheese. This combination helps create a truly creamy and savory dish, much like an easy homemade hamburger helper.
16. Give everything a good toss to combine.
17. Before you finish tossing, stir in one cup of sour cream. This adds a lovely tang and creaminess.
18. Add just a little more pepper and cayenne pepper to taste.
19. Now, mix it all together really well until everything is evenly coated.
20. While you’re mixing, go ahead and preheat your oven to 350 degrees F (175 degrees C).
21. Lightly spray a baking dish with non-stick spray.
22. Spoon all the pasta mixture into your prepared baking dish and smooth out the top.
23. Time for the cheese topping! Sprinkle the half cup of Monterey Jack cheese evenly over the casserole.
24. Then, add the half cup of sharp cheddar cheese on top.
25. In a separate small bowl, crush half a sleeve of crackers. Mix them with three tablespoons of melted butter until the crumbs are coated.
26. Sprinkle these buttery crumbs all over the top of the casserole. This is what gives it that amazing golden crust!
27. Pop the dish into your preheated oven, right on the center rack. Bake for about 35 minutes, or until it’s bubbly around the edges and golden brown on top.
28. Once it’s out of the oven, let it cool for about 10 minutes before serving. This helps it set up nicely.

My Best Tips & Tricks

When it comes to the chicken, feel free to shred it or dice it. Whatever texture you prefer! If you don’t have leftover chicken handy, a rotisserie chicken from the grocery store works like a charm and saves a lot of time. For another delicious poultry option, try making easy crispy air fryer fried chicken.

I really like using small pasta shells for this. They just seem to nestle into all that cheesy sauce perfectly. Bigger pasta shapes can sometimes feel a bit too much in a casserole like this.

When you’re cooking the veggies, keep a close eye on your garlic. You want it fragrant, not burnt! Burnt garlic can taste bitter.

And when you add the flour for the sauce, make sure to really cook it out. That raw flour taste isn’t good. Keep whisking until it smells a bit nutty.

When you’re seasoning the sauce, taste it as you go. You can always add more salt and pepper, but remember, there’s going to be a lot of cheese and other ingredients later that add their own saltiness. You don’t want to overdo it early on.

Speaking of cheese, use your favorite blend! I love sharp cheddar and Monterey Jack for their flavor and meltiness, but feel free to swap in what you like. Colby Jack or even a little bit of gruyere would be nice.

A little note about the sour cream: I always add it towards the end, after the sauce has cooled down a bit. This prevents it from curdling and keeps the sauce super smooth.

Want to sneak in more veggies? Go for it! Sometimes I toss in some cooked green peas or blanched broccoli florets. Just cook them according to their package directions (or blanch the broccoli) and stir them in with the chicken and corn.

For the cracker topping, make sure all those crumbs are nicely coated with melted butter. It helps them get extra crispy and golden in the oven. If you prefer, you can skip the cracker crumbs entirely and just use cheese for the topping. It’ll still be delicious!

Serving Ideas

This casserole is pretty hearty on its own, but I always love to serve it with a fresh green salad. For another excellent pairing, consider making easy homemade garlic bread with parmesan. The coolness and crispness of the salad just cut through the richness of the pasta perfectly.

And here’s a little secret: I love a drizzle of ranch dressing on top of my salad when I’m having this casserole. The tangy flavor of the ranch really complements the creamy, cheesy pasta. Trust me on this one!

A nice cold glass of tropical punch or lemonade is also a wonderful addition to this meal.

Enjoy your creamy, cheesy chicken and pasta casserole!

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, absolutely! You can assemble the entire casserole (without the cracker topping) up to a day in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, add the cracker topping, and you might need to add an extra 10-15 minutes to the baking time since it will be going into the oven cold.

What kind of chicken is best for this recipe?

Cooked chicken is key here! Leftover roasted or baked chicken is perfect. If you don’t have any leftovers, a store-bought rotisserie chicken works wonderfully and saves a ton of time. Just shred or dice about three cups of it.

Can I freeze leftovers?

Yes, this casserole freezes quite well. Let it cool completely, then portion it into individual containers or wrap a larger portion tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.