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Cheesy chicken casserole on a grey dish with rest of casserole in background

Cheesy Chicken Casserole Recipe

Easy Cheesy Chicken Casserole with pasta and peas is such a delicious comfort food meal! This recipe for dinner has a Ritz cracker topping and can be made with broccoli! It is one of our favorite meals!
Course Main Course
Cuisine American
Keyword casserole, cheese, chicken
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 servings
Calories 533kcal
Author Dorothy Kern
Cost $10-15



  • 2 cups dry shell pasta (or any shape)
  • 4 tablespoons Challenge Butter
  • 1/4 cup all purpose flour
  • 1 cup low-sodium chicken stock
  • 2 cups milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 cups shredded cheddar cheese
  • 3 cups cooked chicken chopped or shredded
  • 3 cups frozen peas



  • Spray a 9x13-inch pan with nonstick cooking spray and preheat oven to 350°F.
  • Cook pasta according to package directions, but cook it the least amount of time (i.e. if the package says cook 10-12 minutes, cook it for only 10 minutes, or until it’s slightly al dente). Drain and set aside.
  • Meanwhile, in a large saucepan or pot, melt 4 tablespoons Challenge Butter over medium heat. Whisk in the flour and cook for about a minute, then whisk in stock and milk until no lumps remain. Whisk in spices.
  • Switch to a wooden spoon or spatula and stir almost continuously until the mixture thickens. This will take a few minutes, and will happen just as the mixture starts to simmer. Add in the cheese and stir until it’s melted through then remove the mixture from the heat.
  • Stir in the chicken, peas and pasta. Pour into prepared pan.
  • Make the topping: melt 4 tablespoons Challenge Butter. Pour over crushed crackers in a small bowl and stir with a fork to moisten all the crumbs. Sprinkle evenly over casserole.
  • Bake 20-30 minutes or until the mixture is bubbly around the edges and the crackers have browned a bit.
  • Serve hot. Store leftovers in an airtight container for up to 3 days.



  • Substitute frozen broccoli florets or cut green beans in place of the peas.
  • You can use rotisserie chicken, or make a big batch of my oven roasted chicken or instant pot shredded chicken one day and use leftovers in this casserole.
  • Change up the cheese by doing a mix of Monterey Jack and Cheddar or mix and match your favorite cheeses.
  • Substitute crushed cornflakes or panko breadcrumbs for the cracker topping.


Serving: 1serving | Calories: 533kcal | Carbohydrates: 33g | Protein: 30g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 736mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 17mg | Calcium: 418mg | Iron: 2mg