Ingredients
Equipment
Method
Step‑by‑Step Instructions for Italian Chicken Casserole
- Begin by bringing a large pot of salted water to a boil.
- Add your uncooked pasta, cooking according to package directions, but reduce the time by 2-3 minutes if you plan to bake it later.
- Once al dente, drain the pasta and set it aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter until frothy.
- Add the cubed boneless skinless chicken breasts, seasoning lightly with salt and pepper.
- Sauté the chicken for about 5–7 minutes, or until golden brown and cooked through.
- Toss in the chopped onion, minced garlic, and diced red bell peppers.
- Continue to sauté for about 3 minutes, or until the onion turns translucent.
- Lower the heat and add cream of chicken soup, milk, and chicken stock.
- Whisk together until smooth.
- Add the cubed cream cheese, stirring constantly until it melts completely.
- Stir in the grated Parmesan cheese along with the dry Italian dressing mix.
- Mix everything well until fully combined and the sauce thickens slightly.
- Carefully fold the cooked pasta into the skillet, tossing gently to coat.
- Preheat your oven to 350°F (175°C).
- Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.
- Top with the remaining Parmesan cheese.
- Bake for 30–40 minutes, or until the top is golden brown and bubbling.
Nutrition
Notes
This casserole tastes even better the next day—great for meal prep or quick lunches!