This Chicken Pasta Casserole is easy to make and tastes great. You just mix raw chicken, pasta, vegetables, and a creamy sauce in one dish and bake it. There’s no need to cook anything before putting it in the oven. The melted cheese on top adds a nice touch and makes the dish even better.
Why We Love This Chicken Pasta Casserole
You’ll love this recipe because it’s both comforting and practical. It’s a no-fuss meal where you toss all the ingredients together in one bowl and bake, which means minimal prep and less mess. The creamy sauce made from condensed soup, milk, and broth perfectly coats the pasta and chicken, creating a rich and satisfying texture. Fresh veggies like mushrooms, bell peppers, celery, and onion add color and a slight crunch, balancing the softness of the pasta. Plus, it’s flexible—you can swap the vegetables or type of soup depending on what you have on hand. This dish is a guaranteed crowd-pleaser and reheats well, so leftovers are just as tasty.
Ingredients for Chicken Pasta Casserole
- 1 (10.5-ounce) can condensed cream of celery soup (or substitute with cream of chicken or cream of mushroom soup)
- ½ cup milk
- ½ cup low-sodium chicken broth or water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup finely diced onion (frozen diced onion works well as a shortcut)
- 1 cup sliced fresh mushrooms
- ½ cup finely diced red bell pepper
- 2 celery stalks, finely diced
- ½ pound raw boneless, skinless chicken breasts, diced into bite-sized pieces (you can also use chicken thighs)
- 1½ cups uncooked penne pasta
- 1 cup grated sharp cheddar cheese, divided
How to Make Chicken Pasta Casserole
Start by preheating your oven to 425°F. Prepare an 8-inch square baking dish by spraying it with cooking spray to prevent sticking. In a large bowl, whisk together the condensed soup, milk, chicken broth, salt, pepper, and garlic powder until well combined. This mixture will serve as your creamy base sauce.
Next, add the finely diced onion, sliced mushrooms, red bell pepper, celery, raw chicken pieces, uncooked penne pasta, and half of the grated cheddar cheese to the bowl. Stir everything gently until all ingredients are evenly coated in the sauce.
Pour this mixture into the prepared baking dish, spreading it out evenly. Cover the dish tightly with foil to keep the moisture in and bake in the oven for 45 minutes.
After the initial baking time, carefully remove the foil and stir the casserole. This helps to distribute the ingredients and check the pasta’s texture. The pasta should be tender but still have a slight bite (al dente). If the pasta feels too firm, cover again and return the dish to the oven for a few more minutes until it reaches the desired texture.
Once the pasta is just right, sprinkle the remaining cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes. This final step melts the cheese and helps the chicken cook fully, while the sauce thickens and the casserole turns golden brown.
Keep an eye on the casserole during this time to prevent overcooking, which can make the pasta mushy. When done, the casserole should have tender pasta, fully cooked chicken, and a bubbly, melted cheese topping.
How to Serve Chicken Pasta Casserole
Serving this casserole is simple and satisfying. It makes a complete meal on its own, thanks to the balance of protein, pasta, and vegetables. You can plate it straight from the baking dish, letting the cheesy top layer add visual appeal with its golden brown crust.
To add some freshness, consider pairing it with a crisp green salad or steamed vegetables like broccoli or green beans. A light side of garlic bread or a warm dinner roll also complements the creamy pasta well.
If you want to make it a bit more colorful, sprinkle freshly chopped parsley or basil over the top before serving. The herbs add a bright flavor and make the dish look even more inviting.
This casserole also works great as a packed lunch or reheated dinner. Simply cover and refrigerate leftovers, then warm them in the microwave or oven when you’re ready to eat.
Expert Tips: Chicken Pasta Casserole
To make your casserole even better, here are a few tips to keep in mind:
- Use fresh or frozen vegetables you enjoy. The recipe is flexible, so feel free to swap mushrooms or bell peppers for zucchini, peas, or carrots.
- When selecting the condensed soup, choose low-sodium options if you want to control salt levels better.
- Don’t overfill the baking dish. An 8-inch square pan works well to ensure even cooking without spilling over.
- Stir the casserole halfway through baking to help cook the pasta evenly and keep everything coated with sauce.
- If you prefer a creamier texture, add a splash more milk or broth before baking.
- For a richer flavor, use sharp cheddar cheese, but mild or medium cheddar also works well.
- Let the casserole rest for about 5 minutes after baking; this helps the sauce set and makes serving easier.
How to Store Chicken Pasta Casserole
If you have leftovers, store the casserole in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, cover the portion with a microwave-safe lid or wrap and warm in the microwave until heated through, stirring halfway to ensure even heating.
You can also reheat leftovers in a preheated oven at 350°F. Cover the dish with foil to prevent drying out and heat for 15 to 20 minutes or until warmed all the way through.
If you want to freeze the casserole, transfer it to a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator, then reheat in the oven until hot and bubbly.
Variation of Chicken Pasta Casserole
You can easily customize this casserole to suit your tastes or dietary needs:
- Swap the chicken breasts for boneless, skinless thighs for juicier meat.
- Use cream of mushroom or cream of chicken soup in place of the cream of celery for a different flavor.
- Change the pasta shape to rigatoni, rotini, or farfalle if you prefer something other than penne.
- Add some heat by mixing in red pepper flakes or a dash of cayenne pepper.
- For a veggie-packed version, add chopped spinach, zucchini, or peas before baking.
- Mix in cooked bacon bits or sausage if you’re not avoiding pork-related ingredients (optional).
- Top with breadcrumbs mixed with Parmesan cheese for a crunchy crust.
- Use shredded mozzarella or a blend of cheeses instead of cheddar.
FAQ About Chicken Pasta Casserole
What type of pasta works best in this casserole?
Short pasta shapes like penne, rigatoni, or rotini work well because they hold sauce nicely and cook evenly in the oven.
Can I use pre-cooked chicken instead of raw?
Yes, you can use cooked chicken to reduce baking time, but the casserole might not be as moist. Adjust cooking times accordingly.
How do I know when the casserole is done?
Check that the pasta is tender but not mushy and that the chicken is fully cooked. The cheese on top should be melted and lightly browned.
Can I prepare this casserole ahead of time?
You can assemble it the night before, cover, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time.
Is it possible to make this recipe dairy-free?
Yes, substitute dairy milk with plant-based milk and use dairy-free cheese. Use a dairy-free cream soup alternative if available.
How can I make this casserole healthier?
Use low-sodium soups and broth, whole wheat pasta, and add more vegetables. You can also reduce cheese or use a lower-fat version.
Chicken Pasta Casserole
Ingredients
- 1 can condensed cream of celery soup (10.5-ounce, or substitute with cream of chicken or cream of mushroom)
- ½ cup milk
- ½ cup low-sodium chicken broth (or water)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup finely diced onion (frozen diced onion works well)
- 1 cup sliced fresh mushrooms
- ½ cup finely diced red bell pepper
- 2 stalks celery (finely diced)
- ½ pound raw boneless, skinless chicken breasts (diced into bite-sized pieces, thighs can be used as well)
- 1½ cups uncooked penne pasta
- 1 cup grated sharp cheddar cheese (divided)
Instructions
- Preheat your oven to 425°F and spray an 8-inch square baking dish with cooking spray.
- In a large bowl, whisk together the condensed soup, milk, chicken broth, salt, pepper, and garlic powder until well combined.
- Add the finely diced onion, sliced mushrooms, red bell pepper, celery, raw chicken pieces, uncooked penne pasta, and half of the grated cheddar cheese. Stir gently to coat all ingredients.
- Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake for 45 minutes.
- After 45 minutes, remove the foil and stir the casserole. Check the pasta’s texture; it should be tender but still have a slight bite. If needed, re-cover and bake for a few more minutes.
- Once the pasta is cooked, sprinkle the remaining cheddar cheese on top. Bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
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