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Ceramic plate with a large helping of chicken pasta casserole heaped on it.
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5 from 5 votes

Creamy Chicken Pasta Casserole

Cook Time30 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Jenn

Equipment

  • 9x13 Casserole Dish

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. olive or avocado oil
  • 1 onion finely diced
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 1 tsp. poultry seasoning
  • 3 garlic cloves minced
  • 10.5 ounce can cream of chicken soup
  • 1/2 cup light sour cream
  • 4 ounce diced green chilies undrained
  • 2 cups milk
  • 2.5 cups mozzarella cheese divided
  • 1/3 cup parmesan cheese shredded
  • 3 cups chicken, cooked and shredded (I use a rotisserie chicken)
  • 3 cups rotini pasta uncooked

Breadcrumb Topping:

  • 1 cup Italian style panko bread crumbs
  • 6 Tbsp. butter melted

Instructions

  • In a skillet, melt the butter and oil together. Add the diced onion and cook on medium heat until the onion is tender. Add in salt, pepper, poultry seasoning and stir to combine. Pour in minced garlic and cook until fragrant.
  • Meanwhile, heat salted water for pasta per the box directions. Preheat oven to 375º F.
  • Into the onion/garlic mixture, add in cream of chicken soup, sour cream and diced green chilies. Slowly whisk in milk - a half cup at a time, until desired consistency.
  • Once mixed, stir in 2 cups of the shredded mozzarella cheese and all of the parmesan cheese and let melt. Turn the stovetop off and take off heat.
  • Once the pasta is cooked, drain and toss into the creamy mixture, along with the cooked chicken. Pour into a 9x13 casserole dish. Top with the remaining 1/2 cup of mozzarella.
  • (Optional) Breadcrumb Mixture:
    Pour panko breadcrumbs into melted butter and stir together with a fork. Spread on top of casserole and bake uncovered for 30-35 minutes, or until bubbly and heated through. Enjoy!