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Paula Deen-Inspired Amazing Chicken Casserole

A creamy baked chicken and pasta casserole with peppers, cheddar cheese, and a hint of chili flakes, ready in just 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 522
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup boneless, skinless chicken breasts cooked and cubed
  • 1 lb short pasta such as penne, cooked and drained
  • 2 tbsp butter
  • 0.5 tbsp olive oil
  • 0.5 cup onion finely chopped
  • 0.25 cup red bell pepper finely chopped
  • 0.25 cup green bell pepper finely chopped
  • 0.25 cup yellow bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cup milk
  • 0.5 cup sour cream
  • 2 tsp dried oregano
  • 0.5 tsp chili flakes
  • 1 tbsp dried parsley
  • salt and pepper to taste
  • 2 cup freshly shredded cheddar cheese

Equipment

  • large pot
  • Medium skillet
  • 9x13-inch casserole dish
  • whisk

Method
 

  1. Preheat the oven to 350°F. Cook the chicken breasts and cut into small dice. Boil the pasta according to package directions, then drain and set aside.
  2. In a medium-sized skillet over medium-high heat, melt the butter with the olive oil. Sauté the chopped onion, bell peppers, and garlic until softened.
  3. Add the flour to the vegetables and cook for about 1 minute, stirring constantly.
  4. Pour in the milk and sour cream, whisking to keep the sauce smooth and lump-free.
  5. Stir in the oregano, chili flakes, dried parsley, salt, and pepper. Simmer until the sauce thickens, about 2-3 minutes, then remove from heat.
  6. In a large mixing bowl, combine the cooked pasta, chicken, and sauce. Mix until evenly coated.
  7. Blend in 1½ cups of the shredded cheddar, reserving the rest for topping.
  8. Spread the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining cheddar on top. Bake for 20 minutes, or until the cheese is melted and bubbly.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months. Reheat with a splash of water in the microwave or in a 350°F oven until bubbly. Can be assembled ahead and frozen unbaked for up to 4 months; thaw overnight before baking.