Cheesy Chicken Casserole
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Cheesy Chicken Casserole – pasta, chicken, and tomato sauce baked under a layer of mozzarella. The ultimate weeknight hero when you need dinner fast.
My Weeknight Hero in a Baking Dish
There are days when I open the fridge, see some chicken staring back at me, and think, “Well, that’s not going to magically turn into dinner.” That’s when Cheesy Chicken Casserole swoops in. A little pasta, some sauce, a load of cheese, and suddenly I look like I had this planned all along. Spoiler: I didn’t.
This casserole isn’t fancy. It’s not supposed to be. It’s the kind of dinner that’s simple, filling, and gets everyone to the table without arguments. And honestly, when you’ve got chicken, pasta, and a golden, bubbly cheese topping, who’s complaining?
Why You’ll Love This Chicken Casserole
- Weeknight hero. Fast, easy, and reliable when dinner time sneaks up on you.
- Family approved. Pasta, chicken, and cheese are a guaranteed win.
- Pantry friendly. Simple ingredients you probably already have on hand.
- Cheesy comfort. That golden bubbly topping makes everyone happy.
- Great leftovers. Heats up perfectly the next day, if there’s any left.
Before You Start: Tips & Ingredient Notes
- Chicken. Breasts or thighs both work. Thighs give you more flavor, breasts keep it lean. Just cut into bite size pieces so no one ends up sawing through a giant hunk.
- Season the chicken. A little salt, pepper, and garlic powder go a long way. It makes sure the chicken tastes good on its own instead of hiding behind the sauce.
- Pasta. Penne, rigatoni, shells, use whatever short pasta you’ve got. Just cook it a minute or two shy of al dente since it’ll finish in the oven.
- Drain the pasta well. Extra water means a watery casserole. Give it a good shake before it goes into the dish.
- Sauce. A good jarred marinara is fine, but if you’ve got homemade sauce stashed away, this is the place to use it.
- Cheese. Mozzarella is classic for that gooey melt, but tossing in a bit of Parmesan adds extra flavor. No one ever complained about more cheese. Shred your own mozzarella if you can. The pre-shredded kind has a coating that stops it from melting into that gooey layer everyone loves.
- Breadcrumbs. Totally optional, but if you want that crunchy topping, mix them with a little melted butter and sprinkle before baking.
- Let it rest. Give the casserole five minutes out of the oven before serving. It sets up a bit so it slices cleaner and doesn’t burn the roof of your mouth.
How To Serve It
This casserole is a full meal on its own, but a couple of sides can make it feel like a feast.
Easy Tossed Salad
Easy Garlic Bread
Skillet Green Beans
Red Sangria
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and keep it in the fridge for up to 24 hours before baking. Add 10 to 15 extra minutes of oven time since it will be cold going in.
Can I freeze it?
Absolutely. Wrap tightly in foil and freeze unbaked for up to 2 months. When ready, bake straight from frozen, adding about 20 extra minutes. Or freeze baked leftovers in portions and reheat in the oven or microwave.
What pasta works best?
Any short pasta works. Penne, rigatoni, shells, as long as it can hold the sauce and cheese, you’re good. Just remember to undercook it slightly since the oven will finish the job.
Can I use rotisserie chicken?
Yes, and it makes things even easier. Just shred it and toss it right into the sauce before baking.
What veggies can I add?
Bell peppers, mushrooms, zucchini, or spinach all play nicely here. Just sauté them first so they don’t water down the casserole.
Can I make this in the Instant Pot or Slow Cooker?
Not really. This one shines in the oven where the cheese gets bubbly and golden.
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Cheesy Chicken Casserole
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 9×13-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.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
