Creamy Chicken and Rotini Casserole
Indulge in the ultimate comfort food with this Creamy Chicken and Rotini Casserole—a satisfying blend of tender rotini pasta, juicy shredded chicken, and a rich, velvety cheese sauce that’s packed with flavor. This easy-to-make casserole features a luscious combination of cream cheese, cheddar, and mozzarella for a creamy, gooey finish, topped with a crispy, golden crust made from Parmesan-infused panko breadcrumbs. With hints of garlic and onion powder adding aromatic depth, this dish bakes to bubbly perfection in just 30 minutes, making it the perfect weeknight dinner or potluck favorite. Garnish with fresh parsley for a pop of color and serve warm for a family-friendly meal everyone will love.
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Recipe Information
Ingredients
- 12 ounces Rotini pasta
- 3 cups Cooked chicken, shredded or diced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 4 ounces Cream cheese, softened
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually add the milk and chicken broth, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens.
Stir in the cream cheese until it is fully melted and smooth. Add the shredded cheddar cheese and mozzarella cheese, stirring until melted and creamy.
Season the sauce with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
Add the cooked pasta and chicken to the sauce, stirring to coat evenly.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 521 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 527 mg | 11% | |
*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.
