Chicken Roni Casserole
Indulge in the comforting flavors of Chicken Roni Casserole, a creamy, cheese-packed dish that’s perfect for weeknight dinners or family gatherings. This hearty casserole combines tender, seared chicken breast, perfectly cooked elbow macaroni, and a rich tomato-cream sauce seasoned with garlic, basil, and oregano. Topped with a melty blend of mozzarella and Parmesan cheeses, this baked masterpiece emerges from the oven golden and bubbling, ready to impress. Easy to prepare in under an hour, this dish delivers restaurant-quality flavor with wholesome ingredients you can trust. Serve it piping hot with a sprinkle of fresh parsley for a meal that’s guaranteed to become a household favorite! Perfect for cozy nights, it’s the ultimate casserole recipe for busy families.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Elbow macaroni
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper. Sear them in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside to cool slightly. Once cool, dice the chicken into bite-sized pieces.
In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes, heavy cream, and chicken broth. Stir to combine. Add the dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 5 minutes.
Add the cooked macaroni and diced chicken to the skillet, stirring to coat everything evenly with the sauce.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.9 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2251 mg | 173% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
