Cheesy Chicken Casserole With Peas and Carrots Recipe
This cheesy chicken casserole with peas and carrots is an easy-to-make family favorite, especially when you’re pressed for time to prepare dinner. With just a few items, that you probably have on hand, this dish comes together pretty easily. What I love about this dish is that chicken is high in protein and the veggies are also good for you so it’s a win-win. Plus, there is minimal prepping so on a weeknight when I’m tired from working all day, this is my perfect go-to meal. I make this cheesy chicken casserole in a 9 x 9″ dish as I don’t have a big crowd to feed. But the recipe doubles up nicely for when you need more.
Serve with a garden salad and fresh bread or rolls.
How to Make Cheesy Chicken Casserole With Peas and Carrots
To make this casserole start by preheating the oven to 365 degrees. Take a 9×9 casserole dish and grease the bottom with a bit of butter or oil.
Shred cooked chicken and place it into the casserole dish. For this casserole, I like using freshly store-bought rotisserie chicken as it’s tender, juicy, and sheds apart very easily.
Then add petite peas and the chicken soup to the dish.
Next, put olive oil, butter, carrots, and onion into a small skillet, then saute for 3 to 5 minutes to tenderize and add them to the casserole dish.
Bring a medium pot of water to a boil, lower the heat to medium, and cook the pasta shells for about 8 minutes. Strain out the water and toss the pasta into the casserole dish.
Place the milk in a glass measuring cup, then microwave it for 30 seconds and pour it over the pasta. Add the cheddar cheese to the dish. Then using a large spoon, mix everything together.
Before the cheesy chicken casserole with peas and carrots is ready to bake, sprinkle with breadcrumbs and place uncovered in the oven to bake for about 45 minutes or until golden brown on top.
Cheesy Chicken Casserole With Peas and Carrots
This cheesy chicken casserole with peas and carrots is an easy-to-make family favorite.
Ingredients
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- 1–1/2 cups cooked and shredded chicken
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- 1/2 cup petite green peas
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- 1– 10-1/2 oz can of cream of chicken condensed soup
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- 2 TBS olive oil
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- 1 TBS butter
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- 2 TBS shredded carrots
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- 1 TBS diced white onion
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- 2–1/2 cups medium shell pasta
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- 1–1/4 cup milk
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- 2 cups shredded sharp cheddar cheese
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- 2 TBS breadcrumbs
Instructions
- Preheat the oven to 365 degrees.
- Take a 9×9 casserole dish and grease it with a bit of butter or oil.
- Shred the cooked chicken and place it into the casserole dish.
- Next, add the peas and the chicken soup to the dish.
- Put the olive oil, butter, carrots, and onion into a small skillet, and saute for 3 to 5 minutes to tenderize, then add them to the casserole dish.
- Bring a medium pot of water to a boil, lower the heat to medium, and cook the pasta shells for about 8 minutes.
- Strain out the water and toss the pasta into the casserole dish.
- Place the milk in a glass measuring cup, then microwave it for 30 seconds
- Pour the warm milk over the pasta.
- Add the cheddar cheese to the casserole dish, then using a large spoon, mix everything together.
- Sprinkle casserole with breadcrumbs and place uncovered into the oven.
- Bake for about 45 minutes or until golden brown on top and serve.
Casserole Variations and Tips
What’s nice about this cheesy chicken casserole with peas and carrots is that it can be changed up with different ingredients. If you don’t have cream of chicken soup on hand, you can substitute cream of mushroom soup.
For pasta, you can use shells, bow ties, rotini, corkscrew pasta, or tri-colored pasta.
As for vegetables, you can add whatever you like, such as mushrooms, broccoli, zucchini, red sauteed peppers, or even artichoke hearts.
You may also enjoy:
Italian Sheet Pan Sausage and Peppers Recipe
Best Corned Beef and Cabbage Egg Rolls
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