Amazing Chicken Casserole
A comforting and hearty casserole with chicken, pasta, and a rich, creamy sauce topped with cheddar cheese, perfect for family meals.
Ingredients
For the casserole
- 2 cups cooked, diced boneless skinless chicken breasts
- 1 pound short penne pasta, boiled and strained
- 2 tablespoons butter
- 0.5 tablespoon olive oil
- 0.5 cup minced onion
- 0.25 cup yellow bell pepper, minced
- 0.25 cup red bell pepper, minced
- 0.25 cup green bell pepper, minced
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cup sour cream
- 2 teaspoons dried oregano
- 0.5 teaspoon chili flakes
- 1 tablespoon dried parsley
- to taste salt and pepper
- 2 cups grated cheddar cheese
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the chicken breast, cut it into small cubes, and set aside.
- Boil the short penne pasta according to package directions until al dente, strain and set aside.
- In a frying pan over medium-high heat, melt the butter and olive oil, then add the onions, bell peppers, and garlic. Sauté for 3-4 minutes until soft.
- Sprinkle all-purpose flour over the sautéed vegetables and stir for about a minute.
- Slowly pour milk and sour cream into the pan, whisking to create a smooth, creamy mixture.
- Add salt, pepper, oregano, chili flakes, and parsley. Continue cooking for 2-3 minutes until thickened.
- In a large bowl, combine chicken, cooked pasta, and the creamy sauce, mixing until well-coated.
- Stir in 1.5 cups of grated cheddar cheese until incorporated.
- Grease a 9x13 inch casserole dish and transfer the mixture into it, spreading it out evenly.
- Sprinkle the remaining 0.5 cup of grated cheddar cheese on top.
- Bake in the preheated oven for approximately 20 minutes, or until the top is golden and bubbly.
Notes
Serve with a refreshing salad and consider garnishing with fresh parsley or chopped green onions. Great as leftovers and can be frozen for longer storage.