This is one of those recipes that if you get crafty you can make it without using a million pots and pans. I pre-cooked my chicken in the same casserole dish that I later baked the casserole in. I also used the pot I used to boil the water to mix the mixture up while the noodles were in the strainer. The entire family went back for seconds of this yummy pasta. It is in the ball park of an Alfredo sauce but lacks that key ingredient, Parmesan. Of course, you could add Parmesan if you so choose but most of the time I find it a bit overpowering in recipes when used fresh AND it tends to be pretty pricey. I aim for quality without the crazy price tag.


Creamy Chicken Pasta Casserole

  • 8 oz cooked Pasta
  • 1/4 cup softened Butter
  • 2 Chicken Breasts
  • 1 can Cream of Chicken Soup
  • 1 cup Sour Cream
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Water
  • 1 cup shredded Mozzarella
  1. Spray 7x11 pan with non-stick cooking spray

  2. Cook chicken in the oven at 350 until cooked through

  3. Cook noodles per package directions

  4. Dice cooked chicken

  5. Mix cooked chicken, butter, Cream of Chicken, sour cream, salt, pepper, and water

  6. Mix in cooked noodles

  7. Return mixture to baking dish and cover with Mozzarella

  8. Bake at 350 for 30-40 minutes (until the cheese is bubbly and starting to brown)


Written by Krista

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