Chicken Pasta Casserole
An easy and comforting one-dish meal with chicken, pasta, vegetables, and a creamy sauce, topped with melted cheese.
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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Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven.