Description
A rich and creamy chicken casserole with pasta, cheese, and a touch of red pepper flakes for added flavor.
Ingredients
- 2 cups cooked chicken, cut into small bite-sized pieces
- 4 cups cooked pasta (about 2 cups uncooked), drained
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 cup milk
- 3 cups cheese, grated (cheddar, Colby jack, Swiss, or combination)
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F and lightly oil or spray a 9×13-inch baking dish.
- Cook the pasta according to package directions until al dente. Drain well.
- In a large frying pan, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, sauté for about 5 minutes.
- Add the flour to the pan, stirring thoroughly for 1 minute.
- Add sour cream and milk, whisking continuously until the sauce thickens (about 3-5 minutes).
- Add 2.5 cups of the grated cheese to the sauce and stir until melted and smooth.
- Fold in the cooked chicken, cooked pasta, salt, and red pepper flakes, mixing well.
- Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup of grated cheese on top.
- Bake for 20-30 minutes until cheese melts and starts bubbling.
- Let rest for 5 minutes before serving.
Notes
For extra richness, you can use half-and-half instead of milk, or add extra cheese on top before baking.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American