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Easy Boneless Chicken 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!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 584kcal

Ingredients

  • 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.
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Nutrition

Calories: 584kcal | Carbohydrates: 65g | Protein: 35g | Fat: 21g