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Italian Chicken Casserole

Savory Italian Chicken Casserole for Cozy Family Nights

This Italian Chicken Casserole transforms leftover chicken into a comforting, savory dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Boneless Skinless Chicken Breasts Feel free to substitute with leftover cooked chicken.
  • 2 tbsp Butter Can substitute with olive oil.
  • 1 cup Onion (chopped) Use shallots for a milder taste if desired.
  • 2 cloves Garlic (minced) Garlic powder can work in a pinch.
  • 1 cup Red Bell Peppers (diced) Any bell pepper variant may work here.
  • 10.75 oz Cream of Chicken Soup Substitute with cream of mushroom soup for variation.
  • 1 cup Milk or Half and Half Try dairy-free milk for a lactose-free option.
  • ½ cup Chicken Stock Vegetable stock is a fantastic lighter substitute.
  • 4 oz Cream Cheese (cubed) Reduced-fat cream cheese can lighten up the dish.
  • 1 packet Dry Italian Dressing Mix Homemade Italian seasoning makes for a great swap.
  • 3 tbsp Grated Parmesan Cheese Consider using nutritional yeast for a non-dairy alternative.
  • 8 oz Uncooked Pasta (bowtie or shaped) You can use any pasta shape you have on hand.

Equipment

  • large pot
  • large skillet
  • colander
  • 2-quart baking dish

Method
 

Step-by-Step Instructions for Italian Chicken Casserole
  1. Cook Pasta: Boil a large pot of salted water, add pasta, and cook according to package instructions, reducing cooking time by 2–3 minutes. Drain and set aside.
  2. Sauté Chicken: In a skillet, melt butter, add chicken, and season with salt. Cook until browned and cooked through, approximately 5–7 minutes.
  3. Add Aromatics: Stir in onion, garlic, and bell pepper. Sauté for 3–4 minutes until onion is translucent.
  4. Make Sauce: Lower heat, add cream of chicken soup, milk, and chicken stock. Whisk until smooth, then add cream cheese, stirring until melted.
  5. Combine: Stir in Parmesan cheese and Italian dressing mix. Coat chicken and vegetables in sauce.
  6. Toss with Pasta: Add drained pasta, toss to coat with sauce, and heat for another 2–3 minutes.
  7. Casserole Option: Preheat oven to 350°F (175°C). Grease a baking dish, transfer mixture, top with remaining Parmesan, and bake for 30–40 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days; gently reheat to maintain creaminess.

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