Cheesy Baked Casserole (Print version)
A cozy Cheesy Baked Casserole with chicken, pasta, peppers, creamy sauce, and a bubbly cheddar topping.
# Ingredients:
For the casserole
01 -
12 oz (340 g) medium pasta shells
02 -
3 tablespoons (42 g) unsalted butter
03 -
1 small yellow onion, finely diced
04 -
1 red bell pepper, diced
05 -
2 cloves garlic, minced
06 -
1 (10.5 oz) can condensed cream of chicken soup
07 -
1 1/3 cups (315 ml) whole milk
08 -
1/2 teaspoon kosher salt, plus more for pasta water
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon smoked paprika
11 -
2 1/2 cups (280 g) shredded sharp cheddar cheese, divided
12 -
1/3 cup (30 g) grated parmesan cheese
13 -
3 cups (420 g) cooked chopped chicken
For the topping
14 -
1/2 cup (30 g) panko breadcrumbs
15 -
1 tablespoon (14 g) melted butter
16 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 -
Boil the pasta in well-salted water until just shy of al dente, about 1 minute less than the package time. Drain well.
03 -
Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes until tender. Stir in the garlic for 30 seconds.
04 -
In a large bowl, whisk the cream of chicken soup, milk, salt, pepper, and smoked paprika. Stir in 1 1/2 cups cheddar, the parmesan, the cooked chicken, the vegetables, and the drained pasta.
05 -
Spread the mixture into the prepared baking dish. Top with the remaining 1 cup cheddar. Toss the panko with melted butter and sprinkle it over the cheese.
06 -
Bake uncovered for 25-30 minutes, until the edges are bubbling and the top is golden. Rest for 5-10 minutes, then sprinkle with parsley and serve.
# Good to know:
01 -
Cook pasta slightly under al dente because it continues softening in the oven.
02 -
Use rotisserie chicken for the fastest prep.
03 -
Let the baked casserole rest before serving for a creamier scoop.