Cheesy Chicken Pasta Bake
Loaded with protein and incredible cozy flavors, this Cheesy Chicken Pasta Bake is sure to be a dinner winner!
Servings: 8 servings
Calories: 538kcal
Ingredients
- 8-10 ounces pasta or noodles
- 1 1/2 cup sour cream light or regular
- 2 10.75 ounce cans condensed cream of chicken soup
- 1 cup water
- 2 cups shredded Colby jack cheese
- 1 cup shredded cheddar cheese
- 1 1/2 pounds seasoned cooked and shredded chicken about 3 cups
- 1/4 cup butter melted
- 1 1/2 cup crushed buttery round crackers about 1 sleeve
Instructions
- Preheat oven to 350℉. Butter or spray with cooking spray a 13"x9" baking dish. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta or noodles per package directions and drain.
- To a large mixing bowl, add sour cream, condensed cream of chicken soup, 1 cup water, both cheeses and chicken. Add seasoning(s) if desired. Fold until well combined.
- Add the drained, cooked pasta or noodles, and fold again until well combined.
- Pour the mixture inside the prepared baking dish and spread evenly.
- In a small bowl, stir together melted butter and crackers. Evenly distribute the crumble on top of the chicken mixture.
- Bake 28-30 minutes or until the mixture is bubbling at the edges and the crackers are slightly browned.
Video
Notes
Tips
- Make Cream of Chicken Soup from Scratch: For 2 cans worth, melt 6 tablespoons butter in a saucepan over medium heat. Whisk in 2/3 cup all-purpose flour, and cook for 1 minute. Whisk in 2/3 cup milk and 2/3 cup chicken broth until well combined. Season with 1/2 teaspoon each onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
- Pre-Cooked Chicken Options: Rotisserie chicken, leftover chicken or freshly made seasoned chicken breast or thighs all work in this dish.
- Fresh Chicken: Add 2-3 pounds boneless, skinless chicken in a medium saucepan and add enough cold water to cover by about 1 inch. Season with salt and pepper. Turn the heat to medium-high just until the water begins to steam and shimmer, then reduce the heat to medium-low. Cook 20-25 minutes, until the internal temperature reaches 165°F. Pull into smaller chunks and cool before assembling the chicken salad.
- Seasonings: If your juicy chicken isn't pre-seasoned, consider adding garlic, salt, black pepper, crushed red pepper flakes, a dash of Italian seasoning, or flaky poultry seasoning to the chicken mixture.
- Holiday Turkey Leftovers: This is a great way to repurpose leftover, seasoned holiday turkey. Use the same amount of turkey as the recipe calls for chicken.
- Topping Options: There are several crispy toppings that work great! A buttery topping of crushed potato chips breadcrumbs, corn flakes, or even crushed seasoned croutons all offer a unique twist.
Nutrition
Calories: 538kcal | Carbohydrates: 28g | Protein: 40g | Fat: 29g
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