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 and cook the pasta shells until al dente, about 8-9 minutes. Drain and set aside.
- Melt butter in a skillet over medium heat. Add onions and red bell pepper, cooking for about 5 minutes until softened. Stir in seasoned salt and chili powder, cooking for another 30 seconds.
- In a large bowl, mix together the cream of chicken soup, sautéed vegetables, and milk until smooth. Stir in 2 cups of cheddar and Parmesan cheese until combined.
- Add the chicken, pasta, and green chiles to the cheese sauce, folding gently to combine.
- Spread the mixture evenly into a greased 9×13-inch casserole dish and top with remaining cheddar cheese.
- Bake for 30-35 minutes until hot and bubbly. Let it rest for 5 minutes before serving.
Notes
This casserole can be prepared ahead and refrigerated. For best results, let it sit at room temperature for 20 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American