Description
This creamy and cheesy chicken casserole combines tender chicken, vibrant bell peppers, and perfectly cooked pasta in a rich, flavorful sauce. Baked to perfection with a golden melted cheddar cheese topping, it’s a comforting and satisfying dish ideal for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups boneless, skinless chicken breasts, cooked and cubed
- 1 lb short pasta such as penne, cooked and drained
- 2 tablespoons butter
- ½ tablespoon olive oil
- ½ cup onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- ¼ cup green bell pepper, finely chopped
- ¼ cup yellow bell pepper, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup sour cream
- 2 teaspoons dried oregano
- ½ teaspoon chili flakes
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 2 cups freshly shredded cheddar cheese
Instructions
- Preheat and Prepare Chicken and Pasta: Preheat your oven to 350°F (175°C). Cook the chicken breasts thoroughly and cut them into small dice. Boil the pasta until al dente, then drain and set aside.
- Sauté Vegetables: In a medium-sized skillet, melt the butter with olive oil over medium-high heat. Add the finely chopped onion, red, green, and yellow bell peppers, and minced garlic. Sauté until the vegetables are soft and fragrant.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and cook for about one minute to form a roux, ensuring the flour is fully incorporated and cooked out.
- Add Milk and Sour Cream: Slowly pour in the milk and sour cream while whisking constantly to create a smooth sauce without lumps.
- Season Sauce: Add dried oregano, chili flakes, dried parsley, salt, and pepper to taste. Continue to simmer for 2-3 minutes until the sauce thickens to a creamy consistency.
- Combine Mixture: In a large mixing bowl, combine the cooked pasta, diced chicken, and the creamy sauce. Stir until everything is evenly mixed.
- Add Cheese: Fold 1 ½ cups of the shredded cheddar cheese into the pasta and chicken mixture.
- Assemble and Bake: Transfer the mixture to a greased 9 x 13-inch casserole dish. Sprinkle the remaining ½ cup cheddar cheese evenly over the top. Bake in the preheated oven for about 20 minutes or until the cheese topping is melted and bubbly.
Notes
- You can substitute chicken breasts with cooked rotisserie chicken for convenience.
- For extra flavor, consider adding a teaspoon of smoked paprika or a dash of hot sauce to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to swap cheddar cheese with mozzarella or a cheese blend for a different taste.
- Ensure the pasta is cooked al dente to prevent it from becoming mushy during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
