Cream Cheese Chicken Casserole
Creamy, cheesy, and irresistibly comforting, this Cream Cheese Chicken Casserole is the ultimate crowd-pleaser for weeknight dinners or potlucks. Packed with tender shredded chicken, al dente pasta, and a luscious sauce made from cream cheese, sour cream, and cheddar, this casserole delivers bold, comforting flavors in every bite. A golden breadcrumb topping adds the perfect crunch, while simple pantry staples like garlic powder, paprika, and chicken broth create depth and warmth. Ready in just an hour and baked to bubbly perfection, this one-pan wonder serves six and is as easy to make as it is delicious. Perfect for fans of creamy chicken casseroles or baked pasta dishes, this recipe guarantees a satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 ounces cream cheese
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.5 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces uncooked pasta (penne or rotini)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Cook the pasta in a large pot of salted water until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook the chicken breasts until they are fully cooked, about 6-7 minutes per side. Remove from the skillet, let cool slightly, then shred into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Whisk in the flour, stirring constantly, to create a roux. Cook for 1-2 minutes until golden.
Slowly whisk in the milk, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Continue whisking until the mixture thickens, about 3-4 minutes.
Reduce heat to low and stir in the cream cheese and sour cream until smooth and creamy. Then, add 1 cup of the shredded cheddar cheese and mix until melted. Remove from heat.
Combine the cooked pasta, shredded chicken, and cheese sauce in a large mixing bowl, mixing gently until everything is evenly coated. Transfer the mixture to the prepared baking dish.
Sprinkle the top with the remaining 0.5 cup of shredded cheddar cheese and the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
Garnish with dried parsley before serving, if desired.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 377 mg | 29% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 574 mg | 12% | |
*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.
