Cheesy Chicken Casserole

It’s that time of the year; comfort food is back! This cheesy chicken casserole ticks all of the boxes, and it can be made with leftovers. use breasts, thighs, turkey, or pork, it’s totally customizable to whatever you happen to have on hand!

Cheesy Chicken Casserole

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5 from 1 review

• Author: The Kilted Chef

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 shallot, diced
• 1 red pepper, diced
• 1 jalapeno pepper, diced,
• 10 mushrooms, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup white wine
• 500 ml heavy cream
• 4 oz cream cheese
• 1 1/2 cup grated cheddar
• 3 tbsp fresh herbs
• 1/2 box large, shelled pasta, cooked el dente
• 2 cups cooked chicken
• 1 oz grated parmesan
• 2 green onions, finely chopped

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Instructions

1. Preheat oven to 350
2. Heat the olive oil in a sauté pan, add the onion, shallots, red pepper and jalapeno. Cook until the vegetables begin to soften.
3. Add the mushrooms and seasonings, cook for 2-3 minutes.
4. Deglaze the pan with the white wine.
5. Add the heavy cream, cream cheese and grated cheddar, cook on medium high until the cheese has melted, reduce to a simmer and cook until the sauce begins to thicken.
6. Fold in the fresh herbs, pasta and chicken.
7. Place in a casserole dish and top with the grated parmesan and green onion.
8. Bake for 20-25 minutes.

• Category: Entree, Chicken, Pasta, Recipes