Crazy Good Casserole

The first time I made this casserole was on a particularly gloomy Tuesday when nothing sounded better than something baked and bubbling. My kitchen smelled like bacon and comfort within minutes, and suddenly the gray weather outside did not matter anymore. My roommate wandered in, drawn by the aroma, and we ended up eating it straight from the baking dish while standing at the counter. That impromptu dinner became a weekly tradition after that.

I brought this to a friends potluck last winter, and honestly, I was nervous because casseroles can feel a bit old fashioned. But when I saw the empty dish sitting on the table with someone asking for the recipe, I knew this wasnt just nostalgia food, it was the kind of dish that brings people together. Three different people messaged me the next day about that topping.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 6 slices bacon: Cook until crispy and crumble, the smoky flavor is essential
• 12 oz penne or rotini pasta: The ridges catch all that creamy sauce perfectly
• 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1 cup sour cream: Makes the sauce incredibly rich and tangy
• 1 cup whole milk: Do not use skim, the fat content matters here
• 4 oz cream cheese: Soften it first for easy whisking
• 1 cup frozen peas: Thaw them so they do not water down the dish
• 1 small onion: Finely diced so they disappear into the sauce
• 2 cloves garlic: Fresh minced, nothing from a jar
• 1 tsp salt and ½ tsp black pepper: Adjust to your taste
• ½ tsp smoked paprika: This adds a subtle depth that makes people wonder what your secret is
• ½ tsp dried thyme: Earthy and pairs perfectly with the chicken
• ½ cup shredded cheddar cheese: Extra for the topping because more is more
• ½ cup panko breadcrumbs: These create that irresistible golden crunch
• 1 tbsp unsalted butter: Melted to help the panko brown beautifully

Instructions

Preheat and Prep:

Heat your oven to 375°F and grease a 9x13 baking dish with butter or cooking spray. Do this first so you are not scrambling later.

Cook the Pasta:

Boil the pasta in salted water until al dente, it will cook more in the oven so do not overdo it. Drain well and set aside.

Sauté Aromatics:

Cook the diced onion in a splash of oil for about 3 minutes until soft, then add garlic for just 1 minute. Your kitchen should smell amazing right now.

Combine Filling:

Stir in the chicken, bacon, peas, salt, pepper, paprika, and thyme. Remove from heat.

Make the Sauce:

Whisk together sour cream, cream cheese, milk, and 2 cups cheddar until completely smooth. Take your time here, no one wants lumps.

Mix Everything:

Add the pasta and chicken mixture to the sauce, stirring until every piece of pasta is coated.

Transfer to Dish:

Spread the mixture evenly in your prepared baking dish. Press down gently to compact it slightly.

Prepare Topping:

Mix the panko, melted butter, and remaining ½ cup cheddar in a small bowl. Sprinkle this evenly over the entire casserole.

Bake Until Golden:

Bake for 25 to 30 minutes until you see bubbling around the edges and the topping is deep golden brown.

Rest and Serve:

Let it sit for 5 minutes before serving, this helps portions hold together better.

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My sister claimed she did not like casseroles until I made this for her birthday dinner. She took one bite, closed her eyes, and asked why I had never made this before. Now she requests it every time she visits.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours before baking, just keep the topping separate until you are ready to put it in the oven. Add 5 to 10 minutes to the bake time if cooking from cold.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that rich cheese beautifully. Some roasted broccoli or garlic green beans on the side make it feel like a complete meal.

• Crusty bread for soaking up any extra sauce
• A light white wine like Chardonnay or Pinot Grigio
• Steamed asparagus in the spring months

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There is something so deeply satisfying about pulling a bubbling, golden casserole out of the oven. Hope this becomes a comfort staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if baking cold from the refrigerator.

→ Can I freeze this casserole?

Absolutely. Wrap the unbaked casserole tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Macaroni, fusilli, or bow ties also work wonderfully in this dish.

→ Can I make it without bacon?

Yes, simply omit the bacon or substitute with diced ham, cooked pancetta, or extra shredded chicken for a pork-free version.

→ How do I know when it's done baking?

The casserole is ready when the edges are bubbling vigorously, the topping is deep golden brown, and a knife inserted in the center comes out hot.

→ Can I add more vegetables?

Certainly. Sautéed mushrooms, fresh spinach, chopped broccoli, or bell peppers make excellent additions without altering the creamy texture.