All-the-Grandkids-Wanted-Seconds Casserole

This is the kind of family recipe that makes everyone happy — even picky eaters. This cheesy casserole is creamy, comforting, and easy to make. It’s perfect for a weeknight dinner, potluck, or family gathering.

The base is cooked pasta mixed with shredded chicken (or turkey), a creamy sauce, and plenty of cheese. It’s baked until hot and bubbly with a golden, crispy top. You can even sneak in some vegetables — peas, broccoli, or carrots — to make it a complete meal.

What makes this recipe so great is how simple it is. You can use leftover chicken, canned soup for the creamy sauce, and any cheese you like. Double the recipe if you have a big family, because everyone will definitely want seconds!

Ingredients

• 3 cups cooked pasta (elbow macaroni, penne, or rotini)
• 2 cups cooked shredded chicken or turkey
• 1 can cream of chicken soup (10.5 oz)
• ½ cup sour cream
• 1 cup milk
• 2 cups shredded cheddar cheese (divided)
• 1 cup frozen peas or mixed vegetables (optional)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• ½ cup crushed crackers or breadcrumbs (for topping)
• 2 tablespoons melted butter

Instructions

1. Cook Pasta: Boil pasta until al dente. Drain and set aside.
2. Make the Sauce: In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Combine Ingredients: Add cooked pasta, shredded chicken, vegetables (if using), and 1½ cups of cheese. Stir until everything is well coated.
4. Transfer to Baking Dish: Spread mixture into a greased 9×13-inch baking dish.
5. Add Topping: Mix melted butter with crushed crackers or breadcrumbs. Sprinkle on top, then add the remaining cheese.
6. Bake: Bake at 180°C (350°F) for 25–30 minutes, until hot and bubbly and the topping is golden brown.
7. Serve: Let it cool for a few minutes, then scoop and serve.

Tips & Tricks

• Use leftover turkey after Thanksgiving or rotisserie chicken to save time.
• Add steamed broccoli or spinach to sneak in veggies for kids.
• Try different cheeses like mozzarella, Monterey Jack, or a blend for extra flavor.
• Make ahead: Assemble the casserole, cover, and refrigerate. Bake when ready to serve.

Notes

• This casserole freezes well. Bake, cool, then freeze portions. Reheat in the oven or air fryer.
• Can be made gluten-free by using gluten-free pasta and soup.

All-the-Grandkids-Wanted-Seconds Casserole

Description:
A creamy, cheesy chicken pasta casserole that’s so good, everyone will want seconds. Perfect for family dinners, potlucks, and busy weeknights.

Duration:

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Ingredients:

• 3 cups cooked pasta
• 2 cups shredded chicken
• 1 can cream of chicken soup
• ½ cup sour cream
• 1 cup milk
• 2 cups shredded cheddar (divided)
• 1 cup peas or veggies (optional)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper
• ½ cup crushed crackers or breadcrumbs
• 2 tbsp melted butter

Instructions:

1. Cook pasta, drain, and set aside.
2. Mix soup, sour cream, milk, and seasonings.
3. Add pasta, chicken, veggies, and 1½ cups cheese.
4. Spread in greased baking dish.
5. Mix butter with crumbs, sprinkle on top, add remaining cheese.
6. Bake at 180°C (350°F) for 25–30 minutes until golden and bubbly.
7. Serve warm.