Ground Chicken Casserole
Indulge in the ultimate comfort food with this hearty Ground Chicken Casserole, a perfect medley of flavors and textures that will delight the entire family! This easy-to-make dish combines tender ground chicken, vibrant mixed vegetables, and perfectly cooked pasta, all enveloped in a creamy sauce made with cream of mushroom soup and a hint of milk. Topped with gooey cheddar cheese, savory Parmesan, and a buttery breadcrumb crust, every bite is packed with wholesome goodness and irresistible crunch. Seasoned with aromatic herbs like oregano and thyme, this casserole is a weeknight dinner hero that’s ready in under an hour. Serve it fresh from the oven with a sprinkle of parsley for a warm, satisfying meal that’s as beautiful as it is delicious. Perfect for meal prep or cozy gatherings, this crowd-pleasing ground chicken casserole recipe will become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 8 ounces pasta (penne or rotini)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 0.25 cup parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons, melted butter
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground chicken to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the diced red bell pepper and frozen mixed vegetables. Cook for 3-4 minutes until the vegetables are tender.
Season the mixture with dried oregano, dried thyme, salt, and black pepper. Stir well to combine.
In a medium mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Pour the mixture into the skillet with the chicken and vegetables.
Add the cooked pasta to the skillet and stir everything together to combine. Transfer the mixture into the prepared baking dish.
Sprinkle the shredded cheddar cheese evenly over the top, followed by the Parmesan cheese.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 46.2 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1776 mg | 137% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2845 mg | 61% | |
*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.
