Chicken and Pasta Casserole Recipe

Diced cooked chicken: Pre-cooked chicken cut into small pieces, perfect for mixing into casseroles.

Cooked pasta: Any type of pasta that has been boiled until tender, such as penne or rotini.

Shredded cheddar cheese: Cheese that has been grated, adding a rich, cheesy flavor to the dish.

Milk: Used to create a creamy sauce when combined with the soup.

Cream of mushroom soup: A canned soup that provides a creamy base and mushroom flavor.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a bit of spice and depth to the dish.

When combining the cooked chicken and cooked pasta with the cheddar cheese, milk, and cream of mushroom soup, make sure to mix thoroughly to ensure even distribution of flavors. This will help the casserole bake uniformly, giving you a consistent taste in every bite.

• diced cooked chicken - Substitute with diced cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• diced cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the dish.

• cooked pasta - Substitute with cooked quinoa: Quinoa is a gluten-free alternative that offers a similar texture and additional nutritional benefits.

• cooked pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and can be easily incorporated into the casserole.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative to cheddar.

• shredded cheddar cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and is rich in B vitamins.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity as regular milk.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a slight sweetness, suitable for those avoiding dairy.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup offers a similar creamy consistency and flavor.

• cream of mushroom soup - Substitute with homemade mushroom sauce: A homemade mushroom sauce can provide a fresher taste and allows control over ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the casserole.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though it will add more heat than black pepper.

• Allow the chicken and pasta casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.

• Store the casserole in the refrigerator if you plan to eat it within 3-4 days. This keeps the chicken and pasta fresh and flavorful.

• For longer storage, consider freezing the casserole. Divide it into individual portions for easy reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container.

• Label the containers with the date and contents. This helps you keep track of how long the casserole has been stored.

• When ready to eat, thaw the frozen portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the pasta and chicken.

• Reheat the casserole in the oven at 350°F (175°C) until it is heated through and bubbly. If reheating from frozen, it may take a bit longer, so cover with foil to prevent the top from over-browning.

• Alternatively, you can microwave individual portions. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power until hot, stirring occasionally to ensure even heating.

• For an extra touch, sprinkle a bit more cheddar cheese on top before reheating. This adds a fresh layer of gooey goodness to your reheated casserole.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken and pasta casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in and prevent the top from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the casserole in a microwave-safe dish.
  2. Add a splash of milk or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, then stir.
  5. Continue heating in 1-minute increments until the casserole is hot throughout.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover chicken and pasta casserole to the skillet.
  4. Stir occasionally to ensure even heating and prevent sticking.
  5. Heat for about 10-15 minutes, or until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from burning.
  4. Heat for about 10-15 minutes, checking halfway through to ensure even heating.
  5. Remove the foil for the last few minutes if you want a crispy top.

• Oven: Used to bake the casserole at the required temperature of 350°F (175°C)

• Mixing bowl: Used to combine the cooked chicken, cooked pasta, cheddar cheese, milk, cream of mushroom soup, salt, and black pepper

• Baking dish: The container in which the casserole mixture is transferred and baked

• Measuring cups: Used to measure out the ingredients such as milk, cheddar cheese, and cooked pasta

• Measuring spoons: Used to measure the salt and black pepper accurately

• Spatula: Used to mix the ingredients together in the mixing bowl

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven

• Cooling rack: Used to place the baking dish on after it is removed from the oven to allow it to cool for a few minutes before serving

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking your own.

Cook pasta in advance: Prepare the pasta ahead of time and store it in the fridge until you're ready to assemble the casserole.

Shredded cheese: Buy pre-shredded cheese to cut down on prep time.

One-pot method: Cook the pasta in the same pot you’ll use for mixing the ingredients to reduce dishwashing.

Frozen vegetables: Add frozen veggies directly to the mix for extra nutrition without extra prep time.