Creamy Cheesy Chicken and Green Chile Casserole
This comforting pasta bake is packed with juicy chicken, melty cheddar, and a little kick from green chiles.
recipesbynani.comThere is nothing quite like a warm casserole after a long day. My family loves this meal because it is creamy, cheesy, and fills everyone up without much fuss in the kitchen.
I like to use a rotisserie chicken if I am in a hurry. Just toss it with the pasta and sauce, and you have a wonderful dinner ready for the oven in no time at all.
🧺 Ingredients
- 12 ounces shell pasta
- 3 cups cooked chicken, shredded
- 1 can green chiles, drained
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish.
- 2
Cook the shell pasta in boiling water according to the package directions, then drain it well.
- 3
In a large bowl, stir together the soup, sour cream, milk, garlic powder, salt, and pepper.
- 4
Fold in the cooked chicken, green chiles, and half of the shredded cheddar cheese.
- 5
Add the cooked pasta to the bowl and stir until everything is coated in the creamy sauce.
- 6
Pour the mixture into your prepared baking dish and top with the remaining cheddar cheese.
- 7
Bake for 20 to 25 minutes until the cheese is bubbly and lightly browned.
- 8
Let it rest for 5 minutes before serving to let the sauce settle.
💡 Tips
You can store leftovers in an airtight container in the fridge for up to three days. If you want a crunchier top, sprinkle some buttery breadcrumbs over the cheese before baking.
Made this recipe? Let us know how it went.
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