This boneless chicken casserole is the perfect dish to make when you are tight on time. Cooked chicken breasts and pasta are married together by a creamy sauce made with cream of chicken soup and melted cheese. Flavored with poultry seasoning, freshly sliced green onions, and smoky, crispy bacon, this hearty casserole is as yummy as it is time-saving!
What Do I Need To Make An Easy Chicken Pasta Casserole?
This dish couldn’t be easier, and you will need the following:
- Boneless, skinless chicken breasts
- Cooked crispy bacon (real bacon bits if you are short on time)
- Poultry seasoning (marjoram, thyme, rosemary, and sage)
- Spiral pasta (or any short pasta)
- Condensed cream of chicken soup
- Monterey-Jack cheese, shredded
- Sliced green onions
How Can I Make The Easiest Chicken Pasta Casserole?
- In a heavy-bottomed skillet, cook the bacon until crispy. Transfer to a plate, let it cool down, and chop. Do not discard the drippings. Preheat the oven to 350 F.
- Season the chicken cubes with salt, pepper, and poultry seasoning.
- Brown the chicken cubes in the skillet with the bacon drippings. Transfer to a plate.
- Cook the pasta according to package directions in a pot of boiling salted water. Save one cup of cooking water, drain, and return to the pot.
- Add the pasta water, cooked chicken, cream of chicken soup, and one cup of shredded cheese. Mix well.
- Place the chicken/pasta mixture into a 9×13-inch baking dish, sprinkle the rest of the shredded cheese and crumbled bacon on top, and bake for 20 minutes. Serve with sliced green onions on top.
How To Make Poultry Seasoning?
If you want to make your own poultry seasoning, combine the following herbs and spices, and store in an airtight jar for up to 6 months.
- 3 tsp dried sage
- 1 ½ tsp paprika
- 2 ½ tsp dried thyme
- 1 ½ tsp dried marjoram
- 2 tsp dried rosemary
- 1 tsp ground nutmeg
- ½ tsp ground allspice
Other Chicken Casserole Recipes For You:
- Creamy Chicken Casserole Recipe
- Easy Chicken and Rice Casserole
- Loaded Chicken and Potato Casserole
- Salsa Chicken Rice Casserole
- Chicken Pot Pie Casserole
Easy Boneless Chicken Casserole
Cooked chicken breasts and pasta are married together by a creamy sauce made with cream of chicken soup and melted cheese!Print Pin RateServings: 6Calories: 584kcalIngredients
- 1 ½ lbs Skinless, boneless chicken breasts cut into ½-inch cubes
- 1 tsp Poultry seasoning (or ¼ tsp each: thyme, marjoram, sage, and rosemary)
- Salt and pepper to taste
- 6 Strips of bacon
- 2- 10.5 oz Cans condensed cream of chicken soup
- 2 cups Monterey-Jack cheese shredded and divided
- 1 lb Spiral pasta
- Sliced green onions for garnish
Instructions
- In a heavy-bottomed skillet, cook the bacon until crispy. Transfer to a plate, let it cool down, and chop. Do not discard the drippings. Preheat the oven to 350 F.
- Season the chicken cubes with salt, pepper, and poultry seasoning.
- Brown the chicken cubes in the skillet with the bacon drippings. Transfer to a plate.
- Cook the pasta according to package directions in a pot of boiling salted water. Save ½ cup of cooking water, drain, and return to the pot.
- Add the pasta water, cooked chicken, cream of chicken soup, and one cup of shredded cheese. Mix well.
- Place the chicken/pasta mixture into a 9x13-inch baking dish, sprinkle the rest of the shredded cheese and crumbled bacon on top, and bake for 20 minutes. Serve with sliced green onions on top.
Notes
- Remember to save the pasta cooking water. Sometimes the cream of chicken soup is not fluid enough to make a sauce.
- Condensed cream of chicken soup is already salty so be careful not to add too much extra salt to the casserole.
- But do remember to season the chicken cubes with salt and pepper.
Nutrition
Calories: 584kcal | Carbohydrates: 65g | Protein: 35g | Fat: 21g
