Chicken Pasta Bake

Recipe Ingredients:

You’ll need the following ingredients to make this chicken penne casserole:

• Cooked chicken
• Penne pasta
• Cream of chicken soup- You can use cream of mushroom, or cream of celery soup instead. 
• Sour cream
• Chicken broth
• Cheddar cheese
• Frozen peas
• Salt
• Dried basil
• Dried oregano
• Garlic powder
• Onion powder
• Pepper

Ingredient Notes:

• Cooked Chicken: Use any cooked chicken you have on hand: leftover rotisserie chicken or grilled chicken. Chicken thighs also work, or cook raw chicken if you don’t have leftovers.
• Pasta: Penne works great for this simple pasta recipe, but any short pasta like rigatoni or ziti will work for best results.
• Cheese: Use freshly shredded cheese for the best melting and wonderful flavor.

How to make Chicken Pasta Bake step-by-step:

Step 1: Preheat oven to 375°F. Grease a 9×13 inch baking dish.

Step 2: Cook penne pasta according to package directions until al dente. Drain and set aside.

Step 3: In a large bowl, mix together cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, basil, oregano, salt, and pepper to create the creamy sauce.

Step 4: Stir in cooked pasta, cubed chicken, frozen peas, and 1 cup shredded cheddar cheese to the chicken mixture.

Step 5: Pour mixture into prepared baking dish and spread evenly.

Step 6: Top with remaining 1 cup shredded cheddar cheese.

Step 7: Cover with aluminum foil and bake for 25 minutes.

Step 8: Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

Step 9: Let rest for 5 minutes before serving at the dinner table.

Storage and Reheating:

Storage: Store leftovers in the refrigerator in an airtight container for up to 3-4 days. It tastes good the next day too!

Reheating: Reheat in the microwave in 1-minute intervals or cover with foil and warm in a 350°F oven until heated through. Add a splash of chicken broth if it seems dry. 

Freezing: You can keep as a freezer meal for up to 3 months, though the pasta may become softer after thawing and reheating. Thaw overnight in the refrigerator before reheating.

Additions and Substitutions:

ADDITIONS:

• Vegetables: Add broccoli, carrots, corn, green pepper, bell pepper, or extra veggies along with the peas for more layers of flavor!
• Toppings: Top with crushed crackers, breadcrumb mixture, or French fried onions for extra crunch.
• Cheese: Mix in parmesan cheese, mozzarella cheese, or romano cheese for different flavors.
• Spice: Add red pepper flakes or a teaspoon cayenne pepper for heat, or green chilies for a twist.

SUBSTITUTIONS:

• Chicken: Use turkey, ham, or even tuna instead of chicken in this pasta dish.
• Soup: Cream of mushroom soup works as a substitute, or use alfredo sauce for a different take on this creamy pasta bake.
• Sour Cream: Greek yogurt or cream cheese can replace the sour cream as an easy way to switch it up.
• Pasta: Any short pasta shape works, try shells, rotini, elbow macaroni, or egg noodles. Next time, try something different!

FAQs about this Chicken and Pasta Casserole:

Can I make this ahead of time? 

You can prep the components ahead (cook the chicken and pasta, mix the sauce), but don’t assemble until you’re ready to bake. If you do assemble ahead, add an extra 1/2 cup of chicken broth to prevent it from drying out.

Can I use a different size baking dish? 

A 9×13 inch dish is really the best size for this recipe. You could use a deep 3-quart casserole dish if needed, but I don’t recommend going smaller or it will overflow.

Can I add more ingredients? 

Absolutely! Add a diced onion, diced tomatoes, tomato paste, or even use a couple teaspoons garlic powder if you’re a garlic lover!