Creamy Chicken Pasta Casserole
This Creamy Chicken Casserole is a simple, yet comforting casserole made with pasta, a creamy parmesan sauce, and cooked chicken.
Servings: 6
Equipment
Ingredients
- 8 ounces dried pasta like corkscrew, cavatappi, or rotini
- ¼ cup unsalted butter + more for greasing pan
- ¼ cup all-purpose flour
- ½ cup dry white wine or additional chicken stock
- 1½ cups low-sodium chicken stock
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup milk or cream
- ½ cup Parmesan Cheese plus more for topping
- 2 cups cooked chicken diced or shredded
Instructions
- Preheat oven to 350℉ (175℃) and lightly butter a 2-quart casserole dish.
- Bring a large pot of water to a rapid boil. Salt the water well and then add 8 ounces dried pasta. Cook for 1 minute less than the package suggests. Drain the pasta, but do not rinse. Set aside to add to the casserole.
- In a large saucepan, melt ¼ cup unsalted butter over medium-high heat. Whisk in ¼ cup all-purpose flour to form a thick paste (a roux) and cook for 1 minute to cook off the raw flour taste.
- Add in ½ cup dry white wine (or additional chicken stock), while whisking, and allow the mixture to come to a boil. Cook off the alcohol for 1 minute.
- Slowly whisk 1½ cups low-sodium chicken stock into the mixture, adding a little bit at a time to incorporate. Season with 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Bring the mixture to a boil, and then reduce the heat to a medium-low simmer.
- While simmering, add 1 cup milk and ½ cup Parmesan Cheese to the sauce, and cook for 3 to 5 minutes, whisking occasionally, until the sauce has thickened and warmed through.
- In a large mixing bowl, combine the cooked pasta, prepared sauce, and 2 cups cooked chicken together. Pour into the prepared casserole pan. Top with additional parmesan cheese if desired.
- Bake for 20-25 minutes until the top of the casserole is browned and the dish is fully warmed through.
Video
Notes
Dry White Wine: Select a dry wine like Sauvignon Blanc or Pinot Grigio or omit the wine and use all chicken stock.
Chicken: Use any cooked chicken or cooked turkey for this casserole.
Thyme: Do not use ground thyme as it will overwhelm the casserole.
Storage Directions: Store leftover the cooled casserole in an airtight container in the refrigerator for up to 3 days.
Preparing in Advance: Assemble the casserole up to baking. Allow to cool and store in a large freezer gallon-sized bag or in a disposable casserole pan. Freeze for up to 3 months. To cook from frozen, defrost overnight in the refrigerator. Place into a greased casserole dish (if frozen in a storage bag) and bake at 350℉ covered for 1 hour and then uncover and bake for 20-30 minutes until the dish is bubbly and warmed through.
Nutrition
Calories: 303kcal | Carbohydrates: 37g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 385mg | Potassium: 424mg | Fiber: 1g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 2.5mg | Calcium: 167mg | Iron: 1.4mg
