How to Make Cheesy Chicken Pasta Casserole | Amy Roloff's Little Kitchen

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still melting well.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor without dairy.

Chop 2 boneless chicken breasts into pieces.

Chop 1/2 cup of mushrooms and 1/2 onion.

Heat olive oil in a pan and sauté the onions and mushrooms until done.

Remove the mushrooms and onions from the pan.

Add more olive oil to the pan and cook the chicken pieces for 5-8 minutes.

Season the chicken with salt, garlic powder, and dried thyme.

Boil water in a pot and add 1-2 cups of corkscrew pasta, cooking until al dente.

In a separate bowl, make a gravy by melting 2 tablespoons of butter and adding 1/4 cup of flour, stirring until combined.

Gradually add 3/4 cup of chicken broth to the flour and butter mixture to achieve a thick gravy consistency.

Season the gravy with salt and thyme.

Turn off the heat for the chicken, allowing residual heat to finish cooking it.

In a bowl, combine the cooked chicken, gravy, 4 ounces of cottage cheese, cream cheese, cheddar cheese, and sour cream.

Top the mixture with panko crumbs mixed with melted butter.

Bake the assembled casserole until heated through and the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens