This crazy good casserole has chicken, pasta, and a creamy sauce made with cream of chicken soup, cheese, and bacon. This boneless chicken casserole recipe is super easy to make and you won’t believe how tasty it is! I love a good casserole with chicken breast, and this one does not disappoint.
Ingredients you’ll need:
- Boneless, skinless chicken breast. I like the mild flavor of white chicken meat, but if you like dark meat, by all means, use chicken thighs
- Bacon. Crispy crumbled bacon gives an amazing smoky flavor to this casserole. If you don’t have time to cook bacon, use Real Bacon Bits
- Poultry seasoning. I like to make my own, but if you don’t have it, use these dry herbs: thyme, rosemary, sage, and marjoram. Any combination of those works wonders with chicken. You can use the ones you have on hand
- Spiral pasta or any short pasta of your liking
- Condensed cream of chicken soup. This ingredient is so versatile! it is already very flavorful and creamy, it practically makes the sauce by itself
- Monterey Jack cheese or your favorite cheese!
- Green onions for serving. They give this casserole a nice fresh crunch.
How to make chicken breast casserole?
This boneless chicken casserole comes together in three easy steps:
- Cook the bacon until crispy. Remove it from the skillet and crumble it. Keep the drippings in the skillet. Season the chicken cubes with poultry seasoning, salt, and pepper and brown them in the same skillet with the bacon drippings.
- Cook the pasta according to the package instructions. Reserve one cup of the cooking water and drain.
- Return the pasta to the pot and mix in the cream of chicken soup, the cooked chicken, and one cup of shredded cheese. Pour this mixture onto a 9×13-inch baking dish and top with the crumbled bacon and the remaining cup of shredded cheese. Bake for 20 mins or until the cheese has melted.
Recipe Variations:
This easy boneless chicken casserole is very versatile. You can add any ingredient you want and make a different one every time, but always keep the cream of chicken soup!
- Add chopped broccoli and shredded cheddar
- Mix in diced carrots, peas, and green beans for a pot pie-type casserole
- Add sliced jalapenos, black olives, diced tomatoes, and a Mexican cheese blend for a Mexican twist
- Use more bacon and parmesan for an easy Alfredo
- Spinach and artichoke hearts topped with shredded mozzarella and toasted breadcrumbs just like the famous dip is a fantastic idea
How to store easy chicken casserole?
You can store any leftovers in an airtight container for up to 3 days in the fridge, or for up to 3 months in the freezer. Before reheating, you may need to add a bit of water because pasta tends to dry up a little bit when stored.
What to serve with Boneless Chicken Casserole?
Serve this delicious casserole with a side salad, such as Tomato Cucumber Onion Salad, and for dessert, something easy like The Best Peach Crisp or The Best Lazy Man’s Peach Cobbler they are both delicious and can be baked in a jiffy.
Best Boneless Chicken Casserole
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts diced into bite-sized cubes
- 1 tsp poultry seasoning (or ¼ teaspoon each: dried thyme, rosemary, sage, and marjoram)
- Salt and pepper to taste
- 6 strips of bacon
- 2-10.5 oz cans condensed cream of chicken soup
- 2 cups shredded Monterey Jack cheese
- 16 oz spiral pasta
- Sliced green onions
Instructions
- Preheat the oven to 400 F. Cook the bacon in a medium-sized skillet until crispy. Remove it from the skillet and crumble it. Keep the drippings. Season the chicken cubes with poultry seasoning, salt, and pepper.
- Brown the chicken in the same skillet with the bacon drippings for about 5 minutes. Reserve.
- In a large pot of salted boiling water, cook the pasta according to the package instructions. Reserve one cup of cooking water, drain and return to the pot.
- Mix in the cooked chicken, the cream of chicken soups, one cup of shredded cheese, and enough of the reserved pasta cooking water to make a creamy sauce ( I used ¾ cup)
- Pour this mixture into a 9x13-inch baking dish
- Sprinkle the crumbled bacon and remaining cup of shredded cheese evenly on top and bake for 20 minutes or until the cheese is melted and bubbly.
- Serve with chopped green onions on top.
