This delicious recipe has been generously shared by one of our Lovefoodie supporters, Lisa Mersiowsky.

Lisa is always cooking up something tasty, and here we have a Cheesy Chicken Casserole recipe, which allows you to add extra flavours if you wish, or keep it simple. Whatever you decide, it will always be tasty! Thanks Lisa for sharing!
Recipe by Lisa Mersiowsky

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 - 8 Persons

Ingredients 

1 can of Healthy Request Campbell’s Cream of Chicken soup (10.75oz)
1 can of Healthy Request Campbell’s Cheddar Cheese soup (10.75oz)
1 boneless chicken breast, cubed
1 boneless chicken thigh, cubed
8oz of Velveeta, cubed
1 tspn dried Thyme
½ tspn Garlic Powder
½ tspn Onion Powder
2 tspns butter/margarine
1 box Penne Rigate (I use Ronzoni Smart Taste 12oz box)
⅛ tspn of pepper
½ tspn salt
½ cup shredded Cheddar (optional; to sprinkle on top)

Instructions:

1. Preheat oven to 350 F / 180 C / Gas 4
2. Prepare pasta to al dente according to instructions on box. Drain and set aside
3. Place 2 tspns of butter/margarine in a skillet. Sauté cubed chicken in melted butter/margarine until browning begins
4. Add ½ tspn each of Garlic Powder and Onion Powder, add salt and pepper and 1 tspn dried Thyme
5. Continue to sauté chicken until completely cooked, approx 8-10 minutes then transfer cooked pasta to a large mixing bowl
6. Add both cans of soup into the large mixing bowl and add cooked chicken into the large mixing bowl and mix until all ingredients are combined
7. Add cubed Velveeta and mix again then pour mixture into a greased 2.2qt casserole dish and cover loosely with foil
8. Place in oven for 20 minutes
9. After 20 minutes, remove foil. Add the ½ cup shredded cheddar to the top of the casserole
Place back into oven for additional 10 minutes, uncovered
Enjoy!

Print

Cheesy Chicken Casserole

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Servings: 6 - 8

Ingredients

• 1 can of Healthy Request Campbell’s Cream of Chicken soup 10.75oz
• 1 can of Healthy Request Campbell’s Cheddar Cheese soup 10.75oz
• 1 boneless chicken breast cubed
• 1 boneless chicken thigh cubed
• 8 oz of Velveeta cubed
• 1 tspn dried Thyme
• ½ tspn Garlic Powder
• ½ tspn Onion Powder
• 2 tspns butter/margarine
• 1 box Penne Rigate I use Ronzoni Smart Taste 12oz box
• ⅛ tspn of pepper
• ½ tspn salt
• ½ cup shredded Cheddar optional; to sprinkle on top

Instructions

1. Preheat oven to 350 F / 180 C / Gas 4. Prepare pasta to al dente according to instructions on box. Drain and set aside
2. Place 2 tspns of butter/margarine in a skillet. Sauté cubed chicken in melted butter/margarine until browning begins
3. Add ½ tspn each of Garlic Powder and Onion Powder, add salt and pepper and 1 tspn dried Thyme. Continue to sauté chicken until completely cooked, approx 8-10 minutes then transfer cooked pasta to a large mixing bowl
4. Add both cans of soup into the large mixing bowl and add cooked chicken into the large mixing bowl and mix until all ingredients are combined
5. Add cubed Velveeta and mix again then pour mixture into a greased 2.2qt casserole dish and cover loosely with foil. Place in oven for 20 minutes
6. After 20 minutes, remove foil. Add the ½ cup shredded cheddar to the top of the casserole
7. Place back into oven for additional 10 minutes, uncovered
8. Enjoy!