Chicken and Pasta Casserole Recipe

Shredded cooked chicken: Provides the main protein for the dish, adding a savory and tender element.

Cooked pasta: Acts as the hearty base, absorbing the flavors of the sauce and other ingredients.

Shredded cheddar cheese: Adds a rich, cheesy flavor and helps to create a golden, bubbly top.

Milk: Helps to thin out the soup and create a creamy sauce.

Cream of mushroom soup: Forms the creamy base of the casserole, adding depth and flavor.

Frozen peas: Adds a pop of color and a touch of sweetness, balancing the savory elements.

Salt and pepper: Essential seasonings to enhance and balance the flavors of the dish.

When combining the cooked chicken and cooked pasta with the other ingredients, make sure the milk and cream of mushroom soup are well mixed to create a smooth and creamy base. This ensures that the cheddar cheese melts evenly throughout the casserole and the frozen peas are distributed uniformly. For added flavor, consider using a mix of cheddar and Monterey Jack cheese or adding a pinch of garlic powder and onion powder to the mixture.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a great alternative.

• shredded cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the dish.

• cooked pasta - Substitute with cooked quinoa: Quinoa is a gluten-free grain that offers a different texture and additional nutrients.

• cooked pasta - Substitute with zucchini noodles: For a low-carb alternative, zucchini noodles provide a similar shape and can be cooked to a similar texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements many dishes.

• shredded cheddar cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and additional nutrients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.

• milk - Substitute with chicken broth: Chicken broth adds a savory flavor and can be used to adjust the consistency of the casserole.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup offers a similar creamy texture and flavor.

• cream of mushroom soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replace the creaminess of the soup.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar color and nutritional value.

• frozen peas - Substitute with frozen corn: Corn adds a sweet flavor and similar texture to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami notes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• Allow the chicken and pasta casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole into an airtight container. If you plan to freeze it, use a freezer-safe container or heavy-duty aluminum foil.

• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.

• For long-term storage, label the container with the date and contents before placing it in the freezer. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, if frozen, transfer the casserole to the refrigerator and let it thaw overnight. This ensures even reheating.

• Preheat your oven to 350°F (175°C). Transfer the thawed casserole to an oven-safe dish if it’s not already in one.

• Cover the dish with aluminum foil to prevent the top from drying out. Bake for 20-25 minutes, or until heated through.

• If reheating from the refrigerator, you can skip the thawing step. Simply bake the casserole at 350°F (175°C) for about 20 minutes, or until hot and bubbly.

• For a quicker reheating option, you can use the microwave. Place a portion of the casserole in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, stirring halfway through.

• To maintain the texture and flavor, avoid reheating the casserole multiple times. Reheat only the portion you plan to consume.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover chicken and pasta casserole to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheddar cheese from drying out.
  4. Bake for about 20-25 minutes, or until the casserole is heated through and bubbly.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the casserole in a microwave-safe dish.
  2. Add a splash of milk or a bit of cream of mushroom soup to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Continue heating in 1-minute intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover chicken and pasta casserole to the skillet.
  4. Stir occasionally to ensure even heating, adding a splash of milk if needed to keep it moist.
  5. Heat for about 5-7 minutes or until the casserole is thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from burning.
  4. Heat for about 10-15 minutes, checking halfway through to ensure even heating.
  5. Remove the foil for the last 3-5 minutes if you want a crispy top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Needed to combine the cooked chicken, pasta, cheddar cheese, milk, cream of mushroom soup, and frozen peas.

• Baking dish: Used to transfer the mixture into and bake it in the oven.

• Measuring cups: Essential for accurately measuring the milk and other ingredients.

• Wooden spoon: Useful for mixing all the ingredients together in the large mixing bowl.

• Shredder: Used to shred the cooked chicken and cheddar cheese if they are not pre-shredded.

• Can opener: Needed to open the can of cream of mushroom soup.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Allows the casserole to cool slightly before serving.

• Knife: Useful for cutting the cooked chicken into smaller pieces if necessary.

• Cutting board: Provides a safe surface for cutting the chicken.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking your own.

Cook pasta ahead: Prepare the pasta a day before and store it in the fridge to cut down on prep time.

Frozen vegetables: Use frozen peas directly without thawing to save time.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the hassle of shredding it yourself.

One-pot method: Cook the pasta in the same pot you’ll use for mixing all ingredients to reduce cleanup time.