Cheesy Chicken and Pasta Casserole / Easy weeknight dinner ❤️

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Cream of mushroom is often less expensive and can provide similar creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is usually cheaper and melts well.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and has a similar texture.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a cost-effective option that works well in casseroles.

Cut leftover chicken into small cubes, about 3 cups worth.

Boil water in a pot and add salt.

Add 2 cups of small shelled pasta to the boiling water and cook for about 8 minutes, following package directions.

Drain and rinse the pasta, then set aside in a bowl.

In a skillet set on low medium heat, melt 4 tablespoons of butter.

Add 1 cup of finely chopped onions to the skillet and sauté until slightly translucent.

Add 1/4 cup of finely chopped orange bell pepper and 2 minced garlic cloves, stirring for about 1 minute.

Add 3 tablespoons of all-purpose flour to the skillet and cook until the flour is no longer raw.

Slowly add 1 1/2 cups of whole milk while whisking continuously until the mixture thickens.

Stir in 3 teaspoons of Better Than Bullion chicken flavor, 2 hits of cayenne pepper, salt, and pepper to taste.

Once the sauce is thick and creamy, turn off the heat and taste for seasoning.

In a large bowl, combine the cooked pasta, 3 cups of chicken, 3/4 cup of canned corn, and the creamy sauce.

Add 1 1/2 cups of sharp cheddar cheese and 1 1/2 cups of Monterey Jack cheese, then toss to combine.

Add 1 cup of sour cream to the mixture and toss until well combined.

Preheat the oven to 350°F.

Spray a 10 1/2 by 9 inch baking dish with non-stick spray or butter.

Transfer the mixture into the prepared baking dish and smooth it out.

Top with 1 cup of cheese (half Monterey Jack and half sharp cheddar).

In a Ziploc bag, crumble half a sleeve of Ritz crackers and mix with 3 tablespoons of melted butter.

Sprinkle the buttered cracker crumbs over the cheese topping.

Bake in the preheated oven for 35 minutes or until bubbly and golden brown.

Let the casserole cool for about 10 minutes before serving.

Serve with a salad and ranch dressing on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens