What’s the Difference Between a Chicken Stew and a Casserole?

A chicken stew is cooked on the stovetop with more liquid, making it a soupy dish . A chicken casserole , on the other hand, is baked in the oven with a creamy, cheesy consistency and a crisp topping .

What Kind of Cheese Goes Best with Chicken?

Cheddar – A classic, sharp cheese that melts beautifully. Mozzarella – Adds gooeyness and creaminess. Parmesan – Provides a nutty, salty depth. Colby Jack – A smooth, mild option that blends well.

What Are the 5 Components of a Casserole?

Every great casserole includes: Protein – Chicken, beef, turkey, or tofu. Starch – Pasta, rice, or potatoes. Sauce – A creamy or tomato-based sauce. Vegetables – Bell peppers, mushrooms, or spinach. Toppings – Cheese, breadcrumbs, or crispy onions.

Is It Okay to Put Raw Chicken in a Casserole?

Yes, but you must bake it longer (45-50 minutes at 375°F) and ensure the internal temperature reaches 165°F (75°C) .

Why Is It Called a Casserole?

The term “casserole” refers to both the dish itself and the baking container used to cook it. The word comes from the French word "casse," meaning a deep pan used for cooking.

What’s the Best Way to Store Leftovers?

Fridge: Store in an airtight container for up to 4 days . Freezer: Freeze for up to 3 months in a freezer-safe container.

Can I Make This Recipe Gluten-Free?

Yes! Simply swap the pasta for gluten-free pasta or use cooked rice instead. Also, choose a gluten-free cream of chicken soup and gluten-free breadcrumbs .

The Ultimate Cheesy Chicken Casserole Recipe: A Creamy, Flavorful Delight -

Description

This Cheesy Chicken Casserole is the ultimate comfort food! Creamy, cheesy, and packed with tender chicken, it’s an easy-to-make dish that’s perfect for a family dinner. With a rich blend of cheese, pasta, and a savory sauce, this casserole is both hearty and satisfying. Plus, it’s a great way to use up leftover chicken! Serve it with a fresh salad or garlic bread for a complete meal.

Ingredients

Scale

3 cups cooked chicken, shredded or diced
2 cups uncooked pasta (penne, rotini, or elbow macaroni)
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup chicken broth (or milk)
½ cup breadcrumbs (optional, for topping)
2 tablespoons butter, melted (if using breadcrumbs)

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, black pepper, and chicken broth (or milk).
Stir in the shredded chicken, cooked pasta, and 1 cup of cheddar cheese.
Transfer the mixture to the prepared baking dish and spread it evenly.
Top with the remaining cheddar cheese, mozzarella cheese, and optional breadcrumb mixture (if using, mix breadcrumbs with melted butter first).
Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Remove from the oven, let it cool slightly, then serve warm.

Notes

Variations: Add cooked bacon, sautéed mushrooms, or steamed broccoli for extra flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Make-Ahead Option: Assemble the casserole a day in advance and bake when ready to serve.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American

Nutrition

Calories: 420 kcal
Fat: 22g
Carbohydrates: 32g
Protein: 28g