Easy Boneless Chicken Casserole
A creamy, flavorful casserole combining tender chicken, pasta, and vegetables, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Use fresh or leftover chicken.
- 2 cups cooked pasta (like penne or rotini) Cook according to package instructions.
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese Feel free to use any cheese you prefer.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Add any favorite vegetables.
- 1 tsp garlic powder
- to taste Salt and pepper Adjust according to your preference.
- 1/2 cup breadcrumbs (optional for topping) Adds crunch; optional.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add a splash of olive oil and sauté the cut chicken until it’s golden brown and cooked through, about 5–7 minutes. Season with salt, pepper, and garlic powder.
Mixing and Baking
- In a large mixing bowl, combine the cooked pasta, sautéed chicken, cream of chicken soup, sour cream, cheddar cheese, and frozen mixed vegetables. Stir until everything is evenly coated.
- Transfer the mixture into a greased 9x13 inch baking dish. If you're using breadcrumbs, sprinkle them evenly over the top for added crunch.
- Bake in the preheated oven for about 25-30 minutes or until the casserole is bubbling and golden on top.
- Let it cool for a few minutes before serving.
Notes
This casserole can be served on its own or with a side salad, garlic bread, or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.