Chicken pasta casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. This dish combines tender chicken, al dente pasta, and a rich, flavorful sauce, all baked together to create a warm, satisfying meal. Whether you’re cooking for a family dinner, meal prepping for the week, or feeding a crowd, chicken pasta casserole is an easy and crowd-pleasing choice that’s sure to become a staple in your recipe collection.
The base of the casserole is made with cooked pasta, usually penne or rotini, which holds the sauce and cheese beautifully. The chicken, typically shredded or cubed, is cooked until tender and then mixed with the pasta. You can use leftover chicken or cook fresh chicken breasts or thighs for the dish. The chicken adds protein and flavor, making the casserole both filling and hearty.
What really elevates the chicken pasta casserole is the creamy sauce. A combination of cream of chicken soup, sour cream, or even a homemade béchamel sauce creates a rich and velvety texture. Seasoned with garlic, onion, and a mix of herbs like thyme or oregano, the sauce infuses every layer of the casserole with savory flavor. For extra depth, adding a bit of grated Parmesan or mozzarella to the sauce ensures a cheesy, melt-in-your-mouth result.
Once everything is combined, the casserole is topped with more cheese—usually shredded cheddar or mozzarella—which melts and forms a golden, bubbly crust as it bakes in the oven. The result is a comforting, cheesy, and flavorful dish that’s perfect for serving with a side salad or steamed vegetables.
Chicken pasta casserole is not only delicious but also highly customizable. You can add vegetables like broccoli, spinach, or bell peppers to the mix for added nutrition and color. For those who love a bit of spice, a sprinkle of red pepper flakes or some chopped jalapeños can give the dish a little kick. The casserole also makes for great leftovers, as the flavors continue to meld together and taste even better the next day.
Whether you’re looking for a weeknight dinner or a dish to impress guests, chicken pasta casserole is a delicious and easy option that will satisfy every appetite.
Ingredients
- 2 cups cooked chicken shredded or cubed
- 3 cups pasta uncooked, penne or rotini
- 1 cup cheese shredded cheddar
- 1 can cream of mushroom soup 10.5 oz can
- 1 cup milk whole or 2%
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente, then drain.
- In a large mixing bowl, combine cooked chicken, cooked pasta, cheese, cream of mushroom soup, and milk. Mix well.
- Transfer the mixture into a greased casserole dish.
- Bake in the preheated oven for 35-40 minutes until the top is golden and the casserole is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
This casserole is so easy and delicious! My kids loved it!
Glad your kids enjoyed it! It’s a great way to get them to eat chicken. 😄
Yummy! I loved this recipe but I added some veggies to it. Great flavor!
This is giving “church potluck” vibes lol. In a good way. I added some garlic powder and black pepper and it tasted way more flavorful than plain casserole.
I just mixed everything and put in dish, hope it good!!!
I’m skeptical about using uncooked pasta, but it says to cook it first so maybe that fixes it. I did follow the directions and it came out fine—tasted like classic chicken noodle casserole vibes.
Pretty solid, but 10.5 oz soup felt a little skimpy with my milk (I used 1%). Could’ve used a bit more moisture—still tasty though.
Best casserole I’ve had in ages! But it’s kinda not like a regular pasta dish, ya know?
yum!!! +++ so cheesy and delish! 10/10 😋
Could use more seasoning. It’s decent, but it tastes kinda plain straight out the oven unless you add salt/pepper or herbs. Still an easy base recipe.
This recipe makes no sense! Who uses THAT much cheese?? 😂
Why use canned soup? Can’t we make it from scratch? Seems kinda lame.
I followed it exactly but my pasta came out slightly overcooked, maybe because my oven runs hot. Still tasted good though—couldn’t believe how fast it disappeared.
Recipe could be better. The pasta was kinda mushy, maybe I overcooked it?
I think the pasta can get mushy if it’s cooked too long! Maybe try to cook it a little less next time. Happy cooking!
Yum!!!
I don’t like mushrooms. Can I use something else instead?
Yummy! I added some garlic and it turned out great! 👍
Garlic sounds like a great idea! I’ll have to try that next time. 😋
I dunno… garlic in a casserole? Sounds weird to me. Just take away from the chicken flavor, ya know?
I don’t know about this one. Cream of mushroom soup? Really? Seems a bit bland to me.
Not bad but I think too much cheese. Made it more like a cheese pool. Next time I’ll use less.
Quick and yummy! I added some veggies for color.
5 stars!!! But I mixed spaghetti instead of penne. Still tasty!
This turned out super comforting. I used rotini and added a little black pepper—perfect for a weeknight dinner.
I tried something like this before and it got too watery for me—did you reduce the milk at all? Also, do you cover it with foil so the top doesn’t dry out?
Yes! Comfort food done right. The cream of mushroom + cheddar combo is chef’s kiss. 😄
This casserole was a hit with my family! So easy to make and super tasty. Definitely making it again! 🙂
I dunno, seems kinda basic. Like, how’s that really a ‘hit’?
Glad to hear it was a hit! We loved it too, so comforting!
Did you say 3 cups of pasta? Wow that’s a lot! I’ll try it but seems excessive.
3 cups? That’s so much pasta! Are sure it won’t be too dry? 🤔
I thought so too, but maybe it’s just the right amount for a family meal. Can’t wait to try it!
This casserole is so yummy! I added some veggies and it was delish! 10/10!
That sounds amazing! I love adding veggies to my casseroles too. What kind did you use?
I substituted the soup with alfredo sauce and it was still great!
Honestly, it’s a classic dump-and-bake vibe. I love recipes like this—minimal effort, solid results.
Yes! That’s exactly the vibe—throw it together and it actually tastes like you tried. I made something similar and it comes out so creamy.
Way too salty for my taste. Also, I didn’t love the texture—like it was kind of stodgy. Might work better if you use less cheese or a lower-sodium soup.
This casserole is so easy and delicious! My kids loved it.
Just okay. I’ve had better casseroles. Wouldn’t make it again.
Made this last night and it was seriously comforting. I used rotini and it came out bubbly and golden like the instructions said. Next time I might add a pinch of garlic powder.
Mine got a bit dry after 40 minutes (maybe my pasta was cooked too long). Next time I’ll cover it with foil for the first 25.
Good catch—oven time can definitely dry it out, especially if the pasta ends up overcooked. Covering with foil for the first 25 minutes sounds like a solid fix!
I substituted chicken with tofu and it turned out fine. Still tasty!
Tofu? In a chicken casserole? That’s a bold choice! I’ve never thought of that. Glad it worked out for you!
Followed it exactly and it was kinda bland. The cheese didn’t pop—needs more seasoning or maybe more cheddar than 1 cup.
This casserole is a lifesaver! Super easy and my kids loved it!
I had to leave it in 10 mins longer and it was still not brown. Sad. 🙁
I used leftover turkey instead of chicken. Still turned out great!
Tasty and filling! Perfect for leftovers. I swear I could eat this every day!
I totally agree! It’s one of my favorites too! Easy to make and always comes out great!
idk why but it was kinda bland. maybe i used mild cheddar. also i forgot to let it cool and it was all runny lol.
Not as good as I hoped. The cream of mushroom soup was super mushy.
I actually loved it! Maybe let it cook a little longer next time? The cream of mushroom can be a bit weird, but I thought it was nice!
I dunno about using that cream of mushroom stuff, kinda gross. Can I use something else?
I found it too creamy. Maybe less soup next time?
Pretty solid recipe, straightforward and hard to mess up. I swapped in mozzarella + a little parmesan and it still worked great. Next time I might add some garlic powder because the base is a bit bland as-is.
Easy peasy! My husband said I’m the best cook now. 😂
That’s awesome! I love how easy this is to make too! My kids are gonna love it. 😊
Best cook? Really? It’s just a casserole. 😂 Just wait till your husband tries my lasagna!
Chicken? Casserole? I thought it was pasta salad? I’m confused.
Couldn’t get it to be golden on top after 40 minutes. It was tasty though, just pale. Anyone know if my oven runs cool?
5 stars just for how little effort it is. I threw it together, baked, and boom—dinner. Also, 350°F is my favorite temperature.
Not bad, but 3 cups of dry pasta seems like a lot for just 1 cup chicken. I ended up stretching the chicken with extra cheese so it wouldn’t feel uneven.
Wow, super easy. I didn’t even shred the chicken too much, just chopped it. Still came out fine. Also, the cheese pull is real. 10/10.
Love to hear that! Chopping instead of shredding is totally fine—this casserole is pretty forgiving. And yes, that cheese pull really does hit every time 😄
Not gonna lie, it felt kinda bland until I added salt, pepper, and a pinch of garlic powder. With that it’s way better.
This is a great recipe! So comforting. Reminds me of my grandma’s cooking!
Just made this tonight. Expecting leftovers for lunch tomorrow!
Hmm, IDK about cream of mushroom soup. Isn’t it kinda gross? I prefer real mushrooms.
That sounds great! Leftovers are the best part! What did you serve it with?
Simple and quick. I added some veggies and it turned out great! My kids loved it.
Perfect for a weeknight dinner! Easy-peasy.
Easy recipe, but my pasta got overcooked. Maybe instructions should specify less time for lighter pasta?
I had the same issue with my pasta too! Maybe the cooking time should be adjusted for those using different kinds of pasta. Thanks for bringing it up!
Pretty good, but mine was a bit thick after baking. I think my milk amount was right, just maybe my soup was thicker. Still tasted great though—kids asked for seconds.
This was super easy to make! My kids loved it. Will definitely make again!
So tasty! I added some veggies and it turned out great. Might be my new go-to recipe.
Three cups of uncooked pasta seems like a lot compared to just one can of soup. Mine came out more pasta-heavy, and I had to stir in extra milk to loosen it. Still tasty.
Yummy! But I use chicken thighs instead of breast, more juicy. 😋
Chicken thighs are a great choice! Juicy and full of flavor! 🤤
Not for me. Too cheesy and heavy. But if you like cheesy… then go for it!
Soo good! I added some broccoli for extra veggies. Will make again!
That sounds delicious! Broccoli is a great addition for a healthy touch. Can’t wait to try it myself!
I forgot the cheese! 🙈 Still tasted good tho.
Cheese or no cheese, it sounds delish! Sometimes you gotta improvise. 😊
Really easy, and the casserole got nice and bubbly. I’m usually picky about pasta bake textures but this was great.
Yes! Love when it turns out bubbly on top—also super reassuring for picky pasta bake people 😄
I love casserole recipes, but can we talk about how every one of these is basically the same thing? 😅 Still—this one is easy and my kids ate it without complaining, so I’m keeping it.
Would rather have tacos. Just saying.
Tacos are great, but this casserole is a comfort food classic! Give it a try!
Easy peasy! My terminally picky husband even ate it! haha
Haha, that’s awesome! It’s always great when you can please a picky eater! 😊
Made this for dinner last night and it was a total comfort-food win. The casserole got perfectly bubbly and the cheese flavor really came through. I used whole milk and it turned out super creamy.
I watched my cousin make it, and it looks so much more harder than it is.
I don’t know about this. Cream of mushroom soup? Really? Seems kinda weird to me.
This ain’t real cooking. Just dumping stuff together. 🙄
My casserole turned out kinda watery even though it baked the full time. I think I didn’t drain the pasta enough, so that’s on me. Taste was great once it cooled.
My kid devoured it. Like, seconds and then asked for more tomorrow. I call that a win!
Why use chicken? What about tofu? Is that not a thing? 🤔
Not bad, but I think I burnt it a lil bit 😅
I’m usually picky with casseroles, but this one is easy and the flavor is actually good. I added frozen peas because why not. 35 minutes was perfect for me.
Not bad for a quick casserole, but I’m skeptical about 3 cups of uncooked pasta with only 10.5 oz soup. Mine got a little dry and the pasta felt slightly underdone even after 40 minutes. Maybe I should parboil longer?
Watched my friend make this, looked relaxin, but I’m not a fan of casserole. Too mushy for me.
Pretty good, but mine was a little thick after baking. I think next time I’ll add an extra splash of milk or cover it for the first 20 minutes so it doesn’t dry out.
I don’t know if I did something wrong but it came out kinda dry. Next time I’ll add more milk.
My kids said it tastes like “mac and cheese but better” 😅. I’ll definitely make this again.
Haha that is the best kind of review 😄 “mac and cheese but better” sounds dangerously good. I’m sold—making this soon!
Is it really pasta if its not spaghetti? Asking for a friend.
Who cares if it’s spaghetti or not? It all tastes good! 😂
Pretty good, but I think 35 minutes was a little short for my oven. I had to bake closer to 45 to get it properly bubbly. Still worth it though.
I’m skeptical about using uncooked pasta with a casserole bake, but you did specify cooking it first. Thanks for that, because that would’ve saved me from a disaster.
I think it still might come out kinda crunchy if your pasta brand cooks slow… I always guess a minute or two extra. Otherwise it’s pretty good, not gonna lie.
Right?? I was worried about the uncooked part too, but yeah—cook it first to al dente so it doesn’t turn into mush. Glad it helped!
This dish was a hit with my family! Super easy and delicious. Thank you!
The milk/soup mixture made it a bit too soupy before baking. I think my pasta was a tad under-drained. Still edible!
I don’t like mushroom soup, what else can I use instead?
Eh, wasn’t really my thing. I prefer regular pasta with red sauce.
The ingredient list says 3 cups pasta uncooked, but it still says bake 35-40 minutes… I’m worried the pasta would be overcooked or undercooked. My batch ended up a little mushy.
Wait… it sounds like you’re supposed to bake 35-40 min but also cook the pasta first? That’s confusing. If someone used uncooked pasta anyway, mushy makes sense. I’d try boiling a bit less next time or bake a shorter time.
I totally get the worry. Since it says to cook the pasta “according to package instructions until al dente,” it shouldn’t go mushy unless the pasta was cooked too long (or the oven runs hot). Did you drain it well and not overcook it before mixing?
I dunno, can you make it vegetarian? Chickpeas instead of chicken? Asking for a friend.
Eh, not my favorite. Just tasted like chicken and noodles. Meh.
Awesome casserole! I substituted the cheese for mozzarella and added olives. 😍
Not enough flavor. I think it needs more spices. Maybe garlic or onion?
I love this! Great comfort food. My kids gobbled it up! 😍
Pretty good, but I added a little garlic powder and some black pepper because the flavor felt a bit flat as written. Otherwise easy and filling.
Needs more flavor! It’s kinda bland. Maybe add some spices?
Made this last night—so comforting. The cream of mushroom + cheddar combo tastes way better than I expected, and the casserole actually holds together after it cools.
OMG! So cheesy and good! This is going on my regular meal list!
Looks good but I wonder if it’s too cheesy for my taste?
This looks amazing! Can’t wait to try it! 😍
Delish! Everyone ate it all, even my picky eater. Thanks for sharing!
Looks good, but I wonder if it would taste too creamy? I mean, maybe less soup would be better? Just my opinion!
That’s so great to hear! Picky eaters can be tough, but it sounds like you nailed it with this recipe. What did you serve on the side?
Cheese! Yum! Can I put more cheese?!
I thought we weren’t supposed to overload on cheese? It can get too greasy, you know.
More cheese is always a good idea! Just make sure it melts well. Can’t wait to try it with extra cheddar!
I tried it but it was super dry. I think you need more sauce or something.
Good comfort food, but I feel like 35 minutes was a bit short for my oven. Next time I’ll probably go closer to 45. Still tasted great though.
Chicken and pasta together? Is it really gonna work??
Made it exactly as written; it was good, but I wish it had more flavor. Next time I’ll add garlic and maybe some onion powder.
Easiest dinner ever!! Will definitely make again.
This is super cozy. I used rotini and the casserole came out creamy and bubbly like the pictures in my head. Will definitely make again.
I made this for dinner last night and everyone loved it! Super easy and tasty. Will make again!
So glad to hear that! This is one of my family favorites too! 😍
Absolutely delicious! I used rotini and it turned out perfect!
Not gonna lie, I’m skeptical of using cream of mushroom soup like that. But I tried anyway and it actually tasted better than I expected. The texture was nice and creamy even after baking.
This was super easy! My kids loved it! Will definitely make again.
I’m so glad to hear that! It’s always a win when the kids enjoy it. 😊
Easy weeknight win. I’ll definitely make this again and maybe add peas or broccoli for color.
I thought this would be hard, but it was super easy. Thank you!
So glad to hear it was easy for you! It’s a favorite in our family. 🙂
Cream of mushroom soup is the only reason I even tried this. But wow—there’s a nice savory flavor and the chicken stays juicy.
I followed it exactly and it came out a little watery—maybe my soup was thinner? Next time I’ll use less milk or shred a block cheese instead of pre-shredded.
Wait, do you cook the pasta first? It says uncooked then instructions say cook it al dente—my brain messed up. Still good though, once I fixed it.
This was so easy to make! My kids loved it. Definitely a winner.
This came out super comforting—golden top, perfectly bubbly. I used rotini and it held together nicely. Definitely making it again.
Ngl the instructions are kinda basic. Like how thick should it be in the bowl? I added extra cheese just to be safe.
Totally get you—“basic” but it’s forgiving. I usually mix it until it looks like a thick, creamy casserole batter (coat-the-spoon vibe). If it seems runny, bake time helps, but you can add a little more cheese or even 1–2 extra spoonfuls of soup to thicken.
Extra cheese helps, sure, but I think you’re overthinking the thickness. After it bakes it’ll set up. Mine’s usually kinda soupy when I first mix it, then it firms after 40 min. Also I cook the pasta a little longer than al dente so it’s not crunchy lol.
I followed it kinda… maybe I used skim milk? idk. It tasted bland to me, and the top wasn’t that golden. Still ate it, but wouldn’t make again. Sorry!
I think you might’ve skipped a step or the oven temp ran low. This stuff should bubble and brown a bit with 350. Maybe next time add pepper/garlic powder and a little extra cheese on top. Skim milk could’ve ruined the vibe too, yeah.
Ahh I’m sorry it turned out bland for you 😕 Did you salt the pasta water (or taste the sauce before baking)? Also, if you used skim milk, it can be thinner/less rich—whole or 2% usually helps. And for the “golden top,” I usually let it go closer to 40 min and/or broil for 1-2 min at the end.
Best recipe ever! Just add more cheese!
Agreed! More cheese makes everything better 😋
1 cup cheese feels low, and mine barely browned. I think my oven runs cold (it’s old). Not terrible, but I wouldn’t call it amazing without tweaking.
Okay so I followed the steps but I swear the pasta was still kinda firm even though I cooked it “al dente.” Maybe my box timing was off? Still ate it though.
This came out super comforting—creamy, cheesy, and the pasta stayed perfectly al dente. I used leftover rotisserie chicken and it tasted like a real home-style casserole. Will make again!
Not bad at all. I’m not usually a mushroom soup fan, but the flavor blended well. The golden top was nice. I might try half cheddar/half mozzarella next time.
I made this for my family and they all went back for seconds. I didn’t even shred chicken carefully, just cubed it, and it still turned out great. Easy weeknight win.
Love that! Seconds is the best compliment—glad it worked even with cubed chicken. This recipe is super forgiving.
Quick question: do you cool it like, 5 minutes or 20? I waited like 2 minutes and burned my tongue lol. Tasted awesome though. 10/10 would try again.
2 minutes seems way too short 😅. I’d wait at least like 15 minutes. If you cut into it right away the cheese soup is basically lava.
I usually do closer to 10–15 minutes so it’s not molten in the middle. Totally normal to burn your tongue—this one keeps cooking even after it comes out.
Could be worse. Mine browned fast so I lowered the oven to 325°F halfway through. Still tasty, just watched it more.
My kids devoured it. I did add peas because they “like veggies” (sure). Texture was great and it reheated well.
I’m skeptical about cream of mushroom soup in pasta… but honestly it works. Kinda tastes fancy for a casserole.
The pasta al dente part matters—mine got a little soft because I didn’t drain well. Still ate it all, but I’d follow that step more carefully next time.
Not gonna lie, cream of mushroom soup always tastes kinda salty to me. I’d cut back the cheese or add some black pepper. Otherwise okay.
Really easy weeknight casserole. I added a pinch of garlic powder and some black pepper and it tasted way more “from scratch.”
Yup, learned to make it exactly as it says, the kids ask for it all the time!
I followed it exactly and my casserole turned out watery 😕 I think my chicken was too wet from thawing. Any tips to fix that?
Ugh, sorry—that sounds frustrating. If the chicken was wetter than expected, it can definitely make it soupy. Next time, pat the chicken dry (or even quickly sauté it to cook off moisture) before mixing. Also, if you’re using any extra juices from thawing, leave those out.
Watery usually means either the pasta wasn’t drained well enough or the bake time was a bit short. I’d bake 5–10 minutes longer until it’s properly bubbly throughout, and make sure you drain pasta well (like no extra steam-water).
Not gonna lie, mine turned out kinda bland. Next time I’m adding garlic powder and black pepper because right now it’s just… chicken and cheese basically. Also I used low-fat milk and it felt thinner.
I didn’t have cheddar so I swapped in mozzarella + a little parmesan. Honestly, it worked and the top browned nicely.
Way too cheesy for my taste. I like a stronger mushroom flavor, but it was mostly cheddar for me. Could be me, but I think I’d cut the cheese in half next time.
This is good but I think 3 cups of uncooked pasta might be too much for the amount of sauce. I had to add a splash more milk so it wasn’t dry. Still, everyone asked for seconds.
Not gonna lie, I was skeptical about the cream of mushroom + milk combo, but it ended up creamy. Still not my favorite, though.
I feel you—cream of mushroom sounds weird with milk, but it really does make it smooth. Did you add any extra cheese or seasoning? I usually throw in garlic powder + pepper to make it more “casserole-y.”
Cream of mushroom is always a little salty and that kind of flavor can take over. If it’s not your fave, maybe try swapping in cream of chicken or adding a splash of broth/herbs. Still, I’m glad it wasn’t awful for you 😅
Made this last night—so cozy. Used rotini and it turned out creamy and bubbly like the description. Next time I’ll add a little garlic powder and black pepper for extra punch.
I followed it exactly and it turned out alright, but it didn’t have much of a wow factor. Could use herbs or something. Maybe next time.
My kids asked for seconds. I used rotini and it held up great. Also, cooling for a few minutes really helps it set.
I didn’t have cream of mushroom so I swapped cream of chicken—still tasted okay, not the same but the family ate it fast.
350°F is fine, but 35-40 min might vary a lot—mine needed closer to 50 to get golden. Still tasty, just watch it.
My picky kid actually ate it! I think adding a little extra cheese on top helped. Simple and dependable.
This is super cozy. The cream of mushroom + cheddar combo tastes like a classic comfort meal. I baked mine 38 minutes and it was perfectly bubbly!