Description
A comforting cheesy chicken casserole with pasta shells, chicken, colorful peppers, and a creamy cheese sauce, perfect for busy evenings.
Ingredients
- 3 cups medium shells, uncooked
- 3 tablespoons butter
- ⅓ cup diced red bell pepper
- 1 onion, finely diced
- ½ teaspoon seasoned salt
- 1 teaspoon chili powder
- 10.5 ounces condensed cream of chicken soup
- 1⅓ cups milk
- 3 cups shredded sharp cheddar cheese, divided
- ⅓ cup shredded Parmesan cheese
- 3 cups cooked, chopped chicken
- 4 ounces canned mild green chiles
Instructions
- Preheat your oven to 375°F. Cook the pasta shells in salted boiling water until al dente, about 8-9 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté the diced onion and red bell pepper for about 5 minutes until soft. Stir in seasoned salt and chili powder, cooking for 30 seconds.
- In a large mixing bowl, combine cream of chicken soup, sautéed vegetables, and milk. Stir until smooth. Add 2 cups of cheddar and all of the Parmesan, mixing thoroughly.
- Fold in the cooked chicken, drained pasta shells, and green chiles into the cheese sauce mixture.
- Spread the mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining 1 cup of shredded cheddar on top.
- Bake in the preheated oven for 30-35 minutes until bubbly and golden on top.
- Let the casserole rest for about 5 minutes before serving.
Notes
This casserole can be prepared ahead and refrigerated before baking. It pairs well with salads and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American