This Italian chicken casserole is a warm and satisfying dish that brings together tender chicken, pasta, and a zesty cream sauce. Everything is baked together until it’s hot and bubbly, making for a hearty one-dish meal.
Using a few smart shortcuts like condensed soup and a packet of dressing mix, this dinner comes together in about an hour. It’s a straightforward recipe that delivers a filling and flavorful result with minimal fuss.
Why You’ll Love Italian Chicken Casserole
- The sauce comes together in the same skillet used to cook the chicken, which means less cleanup.
- A packet of Italian dressing mix provides a lot of seasoning without needing to measure multiple herbs and spices.
- You can serve this right from the skillet for a faster meal or bake it for a classic casserole with a golden top.
Italian Chicken Casserole Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs both work well in this recipe.
- Pasta: We used bowties, but any short pasta like penne, rotini, or shells will do.
- Cream Cheese: Full-fat cream cheese melts best and gives the richest sauce. Let it soften slightly for easier melting.
- Italian Dressing Mix: Use your favorite brand of dry zesty or classic Italian dressing mix.
- Milk: Whole milk or half-and-half will create a creamier sauce, but 2% milk also works fine.
Exact quantities are in the recipe card below.
How to Make Italian Chicken Casserole
Step 1: Prep and Cook Pasta
Start by preheating your oven and preparing your baking dish. Get your pasta cooking in a large pot of salted water. Be sure to undercook it by a few minutes, as it will finish cooking in the oven.
Step 2: Cook Chicken and Vegetables
In a large skillet, cook the cubed chicken until it’s done, then set it aside. In the same pan, soften the onion and bell pepper, followed by the garlic to build the first layer of flavor.
Step 3: Build the Creamy Sauce
Create the sauce right in the skillet. Whisk in the soup, milk, and stock until smooth. Then, melt in the cream cheese before stirring in the Italian dressing mix and some Parmesan.
Step 4: Assemble and Bake
Combine the cooked pasta, chicken, and sauce in the skillet. Transfer everything to your baking dish, top with the last bit of Parmesan, and bake until it’s hot and bubbly.
Storage Tips for Italian Chicken Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well. To freeze, let it cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave.
Expert Tips for Italian Chicken Casserole
- For food safety, ensure the chicken is cooked to a minimum internal temperature of 165°F (74°C).
- Cooking the pasta al dente is important, as it will continue to cook in the oven and absorb sauce without becoming mushy.
- If you’re short on time, you can skip the baking step. Just make sure the pasta is fully cooked in step 1 and serve directly from the skillet after combining all ingredients.
What to Serve with Italian Chicken Casserole?
This casserole is a full meal on its own, but a simple green salad with a vinaigrette or some steamed green beans would be a nice addition.
Italian Chicken Casserole Recipe FAQs
Can I make this casserole ahead of time?
Yes. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time when cooking from cold.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs are a great choice. They may take a few minutes longer to cook through, so just be sure to check that they reach an internal temperature of 165°F (74°C).
What can I substitute for the cream of chicken soup?
If you don’t have cream of chicken soup, you can use cream of mushroom or cream of celery soup for a slightly different flavor profile. A homemade cream sauce made with a butter and flour roux, milk, and chicken broth would also work.
Italian Chicken Casserole
Ingredients
- 8 oz bowtie pasta or other short pasta, 225g
- 2 tbsp butter 28g
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes, 680g
- 1 small onion chopped
- 1/2 cup diced red bell pepper 60g
- 2 cloves garlic minced
- 1 can condensed cream of chicken soup 10.5 oz / 298g
- 1 cup milk 240ml
- 1/2 cup chicken stock 120ml
- 4 oz cream cheese cubed, 113g
- 1 packet dry Italian dressing mix 0.7 oz / 20g
- 3 tbsp grated Parmesan cheese divided, 21g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart or 9x9-inch baking dish. Cook the pasta according to package directions, but for 2-3 minutes less than the recommended time so it's al dente. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook until browned and the internal temperature reaches 165°F (74°C) on a digital thermometer. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the chopped onion and bell pepper to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the cream of chicken soup, milk, and chicken stock. Whisk until the mixture is smooth.
- Add the cubed cream cheese and stir continuously until it has completely melted into the sauce.
- Stir in the dry Italian dressing mix and 2 tablespoons of the grated Parmesan cheese until well combined.
- Return the cooked chicken to the skillet, then add the drained pasta. Stir everything together until the chicken and pasta are fully coated in the sauce.
- Transfer the mixture to your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the top.
- Bake for 30-40 minutes, or until the sauce is bubbling and the top is lightly golden brown. Let it rest for a few minutes before serving.
