Name: Cheesy Chicken Pasta Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Cuisine: Midwest American
Ingredients: 12 ounces pasta such as penne or rotini, uncooked; 3 cups shredded rotisserie chicken; 1 1/2 cups sweet corn kernels drained if canned or thawed if frozen; 2 cups shredded cheddar cheese divided; 1 cup sour cream; 1 can 10.5 ounces cream of chicken soup; 1/2 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter for greasing

Description

Rotisserie chicken and pasta combine in a rich cheesy bake with savory depth and a touch of sweet corn for Midwest flair. The casserole layers tender chicken with creamy sauce for hearty family appeal. Takes around 50 minutes to prepare and serves five from available pasta and chicken.

Cultural Background

Casseroles like this emerged as popular Midwest American comfort food in the mid-20th century, influenced by European immigrant traditions of baked pasta dishes adapted with local ingredients. Sweet corn adds a signature Midwest touch, reflecting the region's agricultural heritage and love for sweet-savory flavor combinations in hotdish-style meals. Rotisserie chicken became a staple for quick family dinners in American households post-World War II as convenience foods grew.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes
SERVINGS: 5
DIFFICULTY: Easy

Ingredients

12 ounces pasta such as penne or rotini, uncooked
3 cups shredded rotisserie chicken
1 1/2 cups sweet corn kernels drained if canned or thawed if frozen
2 cups shredded cheddar cheese divided
1 cup sour cream
1 can 10.5 ounces cream of chicken soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter for greasing

Instructions

Preheat the oven to 375 degrees F and lightly grease a 9x13 inch baking dish with butter.
Cook the pasta in a large pot of boiling salted water according to package directions until al dente, about 8-10 minutes, then drain and set aside.
In a large mixing bowl, combine the shredded rotisserie chicken, drained sweet corn, sour cream, cream of chicken soup, milk, garlic powder, salt, and black pepper, stirring until well mixed and creamy.
Add the cooked pasta to the bowl and toss gently to coat evenly with the sauce mixture.
Spread half of the pasta mixture into the prepared baking dish, sprinkle with 1 cup of the shredded cheddar cheese, then top with the remaining pasta mixture.
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Bake uncovered in the preheated oven for 25-30 minutes until the cheese is melted, bubbly, and lightly golden brown on top, with the edges beginning to crisp.
Remove from the oven and let rest for 5 minutes before serving to allow the casserole to set.

Tips

- Shred the rotisserie chicken while it is still slightly warm for easier handling and better sauce absorption.
- Avoid overcooking the pasta initially as it will continue to soften during baking to prevent mushiness.
- Substitute cream of mushroom soup if cream of chicken is unavailable or use Greek yogurt in place of sour cream for a tangier profile.

Nutrition

Calories: 620
Protein: 38g
Carbs: 52g
Fat: 28g