Cheesy chicken bake recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
A deliciously rich chicken dish. Serve over rice or pasta, for a substantial lunch or dinner.
111 people made this
- 6 skinless, boneless chicken breast fillets
- salt and pepper to taste
- 1 pinch paprika, or to taste
- 50g butter
- 1 (295g) tin cream of mushroom condensed soup
- 75ml milk
- 2 tablespoons finely chopped onion
- 225g Kraft processed cheese slices, unwrapped and chopped
- 2 tablespoons Worcestershire sauce
- 75g mushrooms, chopped
- 160ml soured cream
MethodPrep:25min ›Cook:1hr35min ›Ready in:2hr
- Preheat oven to 180 C / Gas 4. Grease a 2-litre baking dish.
- Sprinkle the chicken breasts with salt, pepper and paprika. Melt butter in a large frying pan and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the soured cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce and bake 30 more minutes, basting occasionally.
Reviews & ratingsAverage global rating:(202)
Reviews in English (145)
by Pam Ziegler Lutz
This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS, so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown the chicken and used fresh mushrooms instead of canned, but otherwise followed the recipe as written. My chicken was done in about an hour.-27 Sep 2010
This was awesome. I was worried after adding the Worcestershire, but I shouldn't have worried at all. The flavor was amazing. I doubled the recipe (including the sauce), but really didn't need to double the sauce itself. I didn't have two cans of cream of mushroom, so I used chicken and mushroom, and I was short sour cream, but I added a little more cheese. Yum! Even my picky (and I mean extremely picky) husband ate two servings! Thank you for sharing.-04 Jan 2011
CHEESY CHICKEN CASSEROLE
This is the grown-up version of mac and cheese. The full meal version. The chicken, veggie version for grownups that want the same experience they had when they were kids, but with the full-grown adult taste they love.
The best thing is that this delicious meal can be enjoyed by both children and adults.
Almost no prep needed, everything goes in one casserole dish and the smell throughout your kitchen is heavenly. This easy baked chicken casserole will delight your senses. Of all the chicken casserole recipes I&rsquove tried, this is the best.
An easy casserole with chicken, cheese, veggies, and pasta that will make the favorite recipes list!
HOW TO MAKE CHEESY CHICKEN CASSEROLE?
- Preheat oven to 375F
- Cook pasta al dente
- In a medium-sized skillet, saute onion and red pepper until tender. Add salt and chili powder
- Combine soup, milk, 2 cups shredded cheddar cheese, Parmesan cheese, and onion mixture in a big sized bowl.
- Add chicken, cooked pasta, and green chiles. Mix everything well.
- Pour mixture into a 9×13&rdquo casserole dish. Top with remaining cheddar cheese.
- Bake for 30-35 mins until cheese is melted and bubbly.
DO YOU COOK CHICKEN BEFORE PUTTING IT IN A CASSEROLE?
I have baked chicken casseroles before with raw chicken, and it cooks perfectly.
This recipe calls for cooked chicken because the pasta is already cooked and no extra liquid is added.
CAN YOU REHEAT CHEESY CHICKEN CASSEROLE?
You can refrigerate or freeze cheesy chicken casserole. If you refrigerate it, you can heat it up in the microwave for 5 minutes or bake it for 15 mins in a 350F preheated oven.
If you freeze it, thaw it for 2 hrs, and heat it up like instructed above.
CAN YOU FREEZE COOKED CHICKEN CASSEROLE?
You can freeze the cooked casserole, wrapped in plastic wrap for up to 3 months.
Cheesy Chicken Broccoli Bake
We can't get enough of this cheesy rice bake stuffed with chicken, broccoli, and cheddar. The brilliance of this dish isn't just the flavor combo&mdashit's the fact that you're making it all in one pan. one pan, people! We're talkin' weeknight dinner GOLD.
Can I make it without heavy cream?
You certainly can, but it will be a very different dish. If you're looking to lighten it up, feel free to use whole milk instead. If dairy doesn't sit well with you, replace the cream with another cup of chicken broth. (And obviously, omit the cheddar!)
Can I use regular bread crumbs instead of Panko?
We always prefer to use Panko, because it is much more light and crisp than classic breadcrumbs. In a pinch, classic bread crumbs (or homemade bread crumbs!) work just fine.
Can I use brown rice instead of white rice?
Yep! Just add an extra 1/2 cup chicken broth, and keep a little extra on the side to add in case the skillet is looking dry.
Can I customize the recipe?
Absolutely! One of our favorite twists is adding a couple strips of cooked, crumbled bacon. Want to make a simpler addition? Finish the casserole with some finely slice scallions or chives!
How do I store leftovers and how long will it keep?
I would cover the baking dish or transfer or it to an airtight container and store in the fridge for 3 to 4 days.
Gooseberry Patch Christmas Book 12
I've made this basic recipe several times substituting tuna. This recipe is so creamy. I substitute tuna and add peas and sauteed onions. All the rest the same. It is our favorite tuna casserole. I take it to potlucks and people rave about how creamy it is. Thank you! I pinned it to my favorite recipes on Pinterest.
8/19/10 From The Lord, Our God and Savior - The Word of The Lord Spoken to Timothy During an Online Fellowship, For The Lord’s Little Flock, and For All Those Who Have Ears to HearExcerpt: “Oh My beloved, why do you not love Me? How is it you take no pleasure in My Sabbaths, and turn your face from My Holy Days? Beloved, am I not married unto you? Have I not prepared your way before you, that you may come to Me unhindered? Have I not prepared a place for you, that you may be with Me where I am. Beloved, you are My heart’s desire!”
Says The Lord Excerpt from: TrumpetCallofGodOnline .com
Did you add the onion back in?
I originally found this recipe on a blog that had zero reviews. This afternoon I see many reviews - after cooking it earlier today! I've got a huge bowl yet had to mix it in my colander & still didn't get it mixed as well as I would have liked. It also took almost an hour to bake, & so packed the cheese didn't melt properly. So I agree with the prevailing opinion that the recipe should be halved (except for the chicken). I also toasted Panko bread crumbs in lieu of Ritz crackers. I also recommend using poultry seasoning, pepper & garlic in some form. Next time I'll add a cup or so of chicken broth as another reviewer did. And I'll use a 9 x 9 pan!
Any nutritional info available?
Awesome recipe. I made it exactly as stated. It makes a lot. It is extremely filling! Very simple and delicious! Great for a big family! Thank you so much for sharing!
My husband loves this! We use only 8oz of sour cream since I'm not big on the taste. We also top it with Monterry/Jack cheese instead of putting cheese throughout. Delicious and we never have any leftovers.
New favorite!! It's easy and inexpensive. I also make it for sick friends and potlucks and get high compliments every time. Note, I made a few changes: one can of Cream of Chicken with Herbs soup, one can of Cream of Mushroom, a bag of frozen peas, 2 tablespoons of garlic powder and no poppyseeds.
I took some of the suggestions and cut the recipe in half, add red peppers and mushrooms, cut down on the sour cream, add the juice from the cooked chicken and covered while cooking and I very much enjoyed it
BLAND, wouldn't make it again.
I too halved the recipe as it is just myself. It was wonderful but I omitted the poppy seeds .
This is a great stand-by casserole. I have, actually, used large cans of white meat chicken and the casserole tasted great. Sometimes I add a small box of frozen mixed vegetables to make it healthier. (Not our favorite taste, however.)
This was a great recipe but like others I changed it only because my hubby does not like sour cream, so I added cream cheese instead! Followed everything else the same. Awesome!!
My relative and friends find it awesome.
my family was in awe for this recipe. theyve even said that i must make it agan next week lol. however i did leave out the poppyseed.
My husband and I loved it. I cut the recipe in half since it's just the two of us. The only thing I omited was the crackers on top. I didn't substitute or change anything other than that. We also decided the next time I make it to add some finely chopped brocccoli or peas. It's also kid friendly, when eating the left overs, my grandson asked for seconds. Hope this helps others.
I made this recipe today and invited my son over for dinner and he asked to take some home, my bf and son really loved it, i did leave out the poppy seed as i didnt have any on hand, will surely make this again. there are some great recipes on this site.
This was my first time making this recipe. My family liked it. Of course, I tweaked it a bit. I baked 2 large boneless skinless chicken breasts. I seasoned the chicken breasts with poutry seasoning, garlic and pepper seasoning, and salt. I added the broth from the chicken to the noodle mixture. I also think 16 oz of sourcream would be better than 24 oz. I added some salt, freshly ground black pepper and smoked paprika to the noodle mixture before putting the cracker mixture on, otherwise it lacked flavor. We love Ritz crackers so 1 1/2 sleeves of crackers were better for us. It wasn't too time consuming because I baked the chicken breasts and boiled the noodles during the last 15 mins. of baking the chicken breasts. I hope this is helpful.
Very tasty but unless you are feeding an army, cut the recipe in half. It's very dense, so a little goes a long way! Or, make the whole recipe and freeze half.
I found the review very helpful before trying this recipe so I decided to add my two cents. Overall, I found this a good recipe and will make it again. I followed many others and only used 16 oz. of sour cream. No need for more. I added some peas for color. I added lots of freshly ground pepper. I boiled and shredded the chicken breasts and used some of the broth from that to add a little moisture. Seemed like it might be too dry without it. This recipe is kid friendly, pretty easy, and I think the leftovers will be good as well.
I've made this dish about 3 times and I am making it again tonight for supper. I make it exactly as shown (except I omit poppy seeds) and my family loves it. They would eat it once a week if I would let them.
No disrespect but I don't understand how a good number of reviewers said this recipe was too time consuming. It wasn't at all . I'm used to making meals from scratch that sometimes keep me in the kitchen for a couple of hours. This took *maybe* 45 minutes from start to finish. I chopped onions and sweated them with garlic in a large pot until just tender. I took those out, added water, salt and pepper to the same pot. I boiled 4 chicken breasts until half done and took them out of the water. I then added my noodles (corkscrew) to that same water. I used Herbed Crm. of Chicken, 16 oz. of sour cream and also added in 2 oz. of cream cheese (for added creaminess). As for the cracker crumb topping, I added in dry parsley flakes & a little grated parmesan before putting in on the top (for a little extra flavor). This is a fantastic recipe and I will be copying it into my recipe book. Thank you for sharing this with all of us, Mandy!!
Made this dish for the first time and took it to a pot-luck tonight where I asked the neighbors to rate the dish. Got a solid 4-star average with three 5-stars and one 2-stars (he doesn't like sour cream). This is a delicious dish. Creamy, rich and hearty. I made as shown except I too added about a cup of the water from poaching the chicken . This makes a HUGE portion. You need a BIG mixing bowl. I ended up with a 9 X 13 baking dish and an additional 2 quart casserole. You could easily cut this recipe in half. I started baking both at 350, covered in foil (I didn't add the topping until later). At 30 minutes the center was barely warm. I removed the foil, added the topping, cranked the oven up to 400 and turned on the convection feature. After the additional 15 minutes or so it was done beautifully. I'd probably just do it at 400 from the beginning in future. Will make again. I personally LOVED it.
Delicious! I added about a cup of the broth from the chicken (cooked the noodles in the broth too). I added a little parsley, salt, pepper, and Herbes de Provence. Covered it with foil for a little while, so the crackers wouldn't burn. It was creamy, and so good! (halved the recipe) Thanks! I'll make it often
We liked this. I did need to add salt and pepper. It was much better. I would also try baking it at 400 instead of 350. It made a lot. But I froze half of it for another meal. To keep the chicken from being dry I did not cook the chicken all the way through. It was a little pink in the middle. It cooks the rest of the way in the oven.
Personally, I loved this recipe, but my family is very small, so I changed it up a bit. Namely: I cut two Chicken Breast (Since they are huge) and poached them in a cup and a half of water before putting them in I seasoned the Chicken with some herbs i had growing, like Rosemary and such I also cut everything in half, So it only serves 5, but I'm able to get much more out of it. I also did not use poppy seeds, but instead used a little more blended cheeses on the top, as well as the bread crumbs, and not so much butter. Ritz were a tasty topping I also covered the casserole while it was baking, otherwise it'd be too dry. All in all, With those little improvements, this dish is great, and I look forward to cooking it again, it's great with corn on the side!
La opinión de " littlemtngirl" es de aplaudir, gracias
I noticed the comment about it being dry. When cooking my chicken, I boiled it then used some of the water / broth and added to the ingredients. I too cut calories by using fat free cream cheese, low fat cheddar and 98% fat free cream of chicken.
Made this with 98% fat free Campbell's Cream of Chicken soup, fat free sour cream, skim mozzerella, and sharp cheddar cheese. I added chopped jalapeno, Tony's, fresh ground pepper and a little garlic. Substituted the Ritz for reduced fat Parmesan Cheez-its, and the margarine for slices of pepper jack cheese. It was awesome. My boyfriend eats like a lumberjack, and it definitely was more than enough food.
I don't know how this recipe got the high ratings it has. I read many of the reviews before making it, and added 1/2 a sauteed onion and some broccoli florets, as well as some pepper for taste. I also followed the other recommendations and reduced the sour cream to 16 oz, however my husband complained that it came out dry. I cooked the noodles and then poached the chicken breast in the pasta water to keep them juicy. You need the biggest mixing bowl ever to mix all this stuff together, and in the end it makes a ton (barely fits in the 9x13 baking dish) and is pretty bland and tasteless. It actually tasted better the second night, with lots of salt and pepper added. For the amount of time it takes to make, I expect a lot more. I will not be making this one again =(
It was a goos recipe. I followed the advice about putting less sour cream and it was perfect.
I made this for my husband and myself last night for dinner. My husband isn't a big chicken fan but he loved this dish. He said we could have it any time. It was quick and easy to make. The recipe doesn't need adjusting, but you could play with it if you wanted or needed.
I made this last night. It's good, but has way too much sour cream (and I only used 12 oz) and needs some seasonings. My husband added pepper blend and garlic to his as well. I will try again, with some added flavor.
Made this tonight and is one I'm sure I will make again and again!! We all loved it!! Thanks for posting it!
This recipe is awful! It makes quite a bit. I wouldn't even donate it to the local "Feed the Hungry" program!
jmingua . The recipe is from 1969. We didn't count calories back then! Just use good, wholesome ingredients, eat this delicious casserole in moderation, and you won't have to worry about calories and fat content.
I would like to make this but i need the calories and fat content it you have this i would appreciate it thanks.
Absolutely outstanding! I used chicken thighs, boiled with a few sprigs of fresh rosemary, and then chopped. Cooked (low-carb) rotini noodles in the chicken-rosemary-stock and then drained. From there we followed the recipe closely and it was, again, outstanding! My three boys (ages 4-8, one being a picky eater, of course) were impressed with the dish and cleaned their plates like it was their job. Next time I'll do the same, except maybe decrease or omit the poppy seeds decrease the amount of cheese and use the "extra" space for a vegetable like broccoli or peas.
I made this. I added mushroom and broccoli because I didn't think there were enough vegetables in it. I also used vegetarian chicken (Quorn) and Greek yogurt instead of Sour Cream. I thought it was quite good.
Great recipe,my family loved it.
My entire family loved this recipe. Everybody went back for seconds. I switch all of the ingredients to reduce fat/lighter calorie alternatives and it was delicious. I think I will add more crackers (I used Whole Wheat Ritz) next time to have more topping.
I have made this several times using rotisserie chickens. I 1 1/2 times the recipe which makes 2 9x13 pans & give one to my son & his family. Everyone loves it.
I used leftover grilled chicken, light sour cream, and chicken with herbs soup. It was great. I divided it into 2 casseroles and put one in the freezer uncooked.
I added mushrooms, used sesame seeds instead of poppy seeds, used the mozzarella cheese and added jack and gouda cheese without the cheddar cheese, and did not do the cracker topping. This is a most delicious recipe and thank you Mandy for putting this here.
Is there a substitute for the yucky salt-laden processed cream of chicken soup? I don't do processed. Sounds wonderful other than c of c soup. Please excuse the rating. The site doesn't allow comment without a rating.
I have now made this two times, and its absolutely fantastic. I would say that you could definitely serve more than 10 people, its a heavy dish so you won't be able to eat a lot at once. I used canned chicken instead, shortening the prep time. Even with the substitution it is fantastic!
We liked the recipe. Definitely lacked veggies, so we added garlic, onion, and some frozen peas and corn we found in the freezer. I also read some reviews that said it turned out a little dry, so I added about half a cup of chicken broth. I combined all the ingredients and then baked. Only pre cooked the chicken. Turned out really creamy. We'll definitely have it again sometime.
Made this for my husband and adult son. We love it! Seemed a little dry so I may try the chicken broth. Everyone LOVES this recipie just as it was, I prepared the chicken and everything I could in the morning, except noodles, so that when it came time to actually prepare this dish it was easy!! Will add some suggested vegetables next time!!
do you boil the noodles first before you put it in the oven?
This was a very tasty dish but I think it had a little too much chicken for the amount of noodles. I will deffinitely make it again but will probably add some broccoli and maybe some sauteed onions, bell peppers and celery. I thought it was very easy to make.
I cut back on the sour cream as other reviewers suggested but I would have liked it to be a little creamier so I think 16oz. would be perfect. I also added 1 cup of sliced carrots to the noodle water when I first put the pot on the stove top, added the noodles when it came to a boil, and when the noodles were done the carrots were ready as well.
This dish was good but I did make a couple of changes. I put in half the amount of the cheese and I added a half cup chicken broth because it seemed to dry. I only put in red pepper flakes but I do think this dish needs added spice such as garlic and pepper. Also I used 16 oz. of sourcream and that is more than enough.
My husband & I made this dish with just a few alterations. We added a can of green chilies and of course, we also added fresh garlic which we roasted with the chicken and also wiped into the mixture when blended. We shocked to see how much sour cream, but in the end, it really was good. We agreed though, next time, we will cut back a little on the sour cream, as we don't think it needed quite that much. We will try a 16 oz. instead. We also probably added a bit more cheese than called for, and will again when we reduce the sour cream. All in all. THIS WAS REALLY GOOD, EASY OTHER THAN TOOK SOME TIME TO MIX UP, & REALLY PRETTY WHEN IT COMES OUT OF THE OVEN. Would be great when having a few friends over, as it is one dish, very hearty, chicken so almost everyone loves it, and looks really great when serving. Friends just might think you really know how to cook. our friends will?! Will make again in next month or so, and will take to a potluck if we go to one. Thanks!!
Cheesy Chicken Curry Casserole
I first tried this Cheesy Chicken Curry Casserole when my friend Trisha brought it to a church potluck. As soon as I tasted it, I knew I had to have the recipe!
And apparently I wasn’t the only one, because Trisha got so many requests, she ended up emailing the recipe to the entire congregation. I think it’s safe to say everyone loved it.
When I first asked Trisha for the recipe, she confessed that it was sort of just “in her head” and she didn’t have anything formal written down.
So this is her best attempt, and mine, and putting the instructions for making this delicious dish into written form. Which means if you want to add a few of your own adjustments–it’s that kind of a recipe.
Consider this version a basic starting point, and don’t be afraid to add more or less seasonings, or to throw in some vegetables for a complete one-dish meal.
When I first tried Trisha’s version of this recipe, it was loaded with broccoli, which I loved. However, I knew some people at my house wouldn’t go for broccoli, so I kept the recipe basic and served the broccoli on the side.
Which was a good call, because without the broccoli, my youngest devoured this casserole and went back for multiple servings. And the rest of us still got to enjoy our veggies.
Granted, this is not a traditional use of curry. It’s a very American way to use curry. But boy is it ever satisfying!
Can we all just agree that when it comes to comfort food, nothing beats a good old fashioned potluck casserole, loaded with rice, chicken and cheese?
Even my husband, who isn’t a fan of curry, enjoyed this Cheesy Chicken Curry Casserole. It’s part of the regular menu rotation at our house now. I’m so glad Trisha shared her recipe!
How To Make Healthy Crack Chicken Spaghetti
- Start by preheating your oven to 375 degrees.
- In a large pot, cook pasta for the chicken and pasta recipe per box instructions. Reserve 1/4 cup of the water the pasta is cooked in and set aside.
- In a medium-sized skillet, saute onion and bell pepper over medium-high heat until onions are translucent.
- Turn heat to low.
- Add minced garlic and cook 1 minute.
- Stir in canned chicken broth, Greek yogurt, and dry ranch dressing packet.
- Stir in canned chicken and cheese.
- Using tongs, blend sauce with cooked pasta.
- Place spaghetti mixture into a baking dish coated with non-stick cooking spray.
- Top with remaining shredded cheese.
- Bake 375 degrees for 20 minutes or until cheese is melted and golden brown.
Customize to your family with these substitutions for cheesy chicken spaghetti casserole:
- Use condensed cream of chicken soup or cream of mushroom soup rather than Greek yogurt
- Blend in cream cheese for extra creaminess
- Blend in a can of Rotel diced tomatoes making a chicken spaghetti recipe with Rotel
- Add a can of drained mixed vegetables
- Add a touch of spice with a can of diced green chilies
- Add crunch on top by sprinkling crushed crackers or french fried onions
Get started by sautéing the onion and bell pepper over medium-high heat in a medium-sized skillet until onions are translucent.
Kitchen Tip: Chop a large onion rather than a small onion. Chop 2 peppers rather than one. Place the extras in separate ziplock bags and freeze for use in later recipes, saving time!
After the veggies are softened and browned, turn the heat to low.
Kitchen Tip: Reducing the temperature helps prevent the yogurt from curdling. Using full-fat yogurt also helps along with adding the creamy texture to the dish.
Add minced garlic and cook 1 minute. Next, stir in the chicken broth, Greek yogurt, and dry ranch dressing packet.
Next, stir in the drained canned chicken then the cheese.
Using tongs, coat the cooked pasta with the sauce until well blended.
Kitchen Tip: Keep canned chicken in your pantry for grab and go meals.
Place the spaghetti bake mixture into a baking dish coated with non-stick cooking spray.
Top with remaining shredded cheese.
Bake at 375 degrees for 20 minutes or until cheese is melted and golden brown.
Serve with a side salad, Caramelized Butternut Squash , Zucchini Crisps , or Easy Sauteed Apples .
NOTE: You can also make this into one roll. Here are the directions:
1. Cook chicken and dice. Mix 1/2 cup mozzarella cheese with chicken in the bowl set aside.
2. Separate and unroll the crescent rolls and place side by side in a 9x13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log).
3. Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. You can double the recipe and put both loaves in the 9x13 pan.
- 1 tablespoon vegetable oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup chicken broth
- 2 tablespoons sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle chile powder
- 1 cooked chicken, torn into shreds or cut into chunks
- 8 ounces shredded Cheddar cheese
- 10 corn tortillas, cut into quarters
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Sloppy Cheesy Chicken Pasta Bake Recipe
Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and Gruyère until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and 1/4 teaspoon pepper set aside and keep warm.
Heat 1 tablespoon oil in large skillet over medium heat. Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes. Transfer to baking dish.
Heat remaining tablespoon oil in same skillet over medium heat. Add chicken and ground chipotle and cook until almost cooked through, 2 to 3 minutes. Transfer to baking dish.
Tuck pieces of lasagna noodles within the chicken and cauliflower. Pour cheese sauce over top, pressing mixture into sauce. Cover tightly with foil and bake for 20 minutes.
Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and 1/8 teaspoon salt. Remove baking dish from oven and remove foil. Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more. Let rest 5 to 10 minutes before serving.
Bacon just makes everything better!
I picked up the new cream of bacon soup for this recipe, and it tasted YUM! You can use cream of chicken if desired instead. In fact, this whole idea can be altered to your family&rsquos tastes, including the type of veggie and how you season the chicken. Also note, I used chicken tenders, but you can use breasts and maybe slice them into smaller pieces so they will cook evenly.
A 2.5-quart casserole dish worked great for this recipe. Check out my cute, vintage-inspired Corningware Cornflower set!
Hip Tip: Use a parboiled long-grain rice like Uncle Ben&rsquos, just so there won&rsquot be any issues with rice not cooking all the way. My rice was a nice texture. Not too soft, not too hard.
FAQs & Expert Tips
This casserole is perfect for adding some vegetables to it, such as mushrooms, peppers, zucchini, etc. If looking for a crispy topping, melt some butter and mix it with some breadcrumbs then sprinkle over the top of the casserole before baking.
If you’re looking for a side to pair your chicken casserole with, I would opt for a lighter fare! A salad or a side of roasted vegetables can really round out the meal.
You can make this dish the night before and store it covered in foil in the fridge until ready for baking! Follow the steps up until you top the dish with cheese – when you’re ready, finish with the mozzarella and bake.
- To make a breadcrumb topping melt 1 tbsp of butter with ¼ cup of breadcrumbs and sprinkle over the top before baking.
- You can add whatever you see fit to this dish! Toss in veggies, spices or any ingredients you want to use up in your fridge.