Chicken Pasta Casserole With Mushrooms and Cheese

Chicken Pasta Bake
Lauri Patterson/E+/Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
832 Calories
48g Fat
53g Carbs
46g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 832
% Daily Value*
Total Fat 48g 61%
Saturated Fat 25g 124%
Cholesterol 175mg 58%
Sodium 649mg 28%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 46g
Vitamin C 2mg 10%
Calcium 703mg 54%
Iron 4mg 21%
Potassium 536mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to simple weeknight meals, casseroles are always a go-to. This chicken and pasta bake is an easy one-dish meal that the whole family will love thanks to the creamy, cheesy sauce. There's no canned condensed soup here—instead, a rich homemade sauce of butter, mushrooms, garlic, cheddar cheese, and Worcestershire is what flavors the pasta and chicken.

You can use any type of noodle you like; if you choose spaghetti or something similar you should break it up before boiling. And be sure the chicken is cooked when adding to the casserole; although it bakes for roughly half an hour, raw chicken will not reach a safe temperature. You can use diced precooked chicken breasts or thighs, or torn-up rotisserie chicken. The recipe calls for mild cheddar cheese but feel free to use a sharp variety for more flavor.

Serve this chicken pasta casserole with a salad and biscuits for a satisfying everyday dinner.


  • 8 ounces spaghetti, or other pasta, broken up

  • 3 tablespoons unsalted butter

  • 4 ounces mushrooms, sliced

  • 1 clove garlic, finely minced

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups milk, or half-and-half

  • 3 cups shredded mild cheddar cheese, divided

  • 2 cups diced cooked chicken

  • 1 teaspoon Worcestershire sauce

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Grease a 2 1/2- to 3-quart baking dish. 

  2. Cook the pasta in boiling salted water for about 2 minutes less than the package directions; drain and rinse well.

  3. In a large saucepan over medium-low heat, melt the butter. Add the mushrooms and cook until tender. Reduce the heat to low, add the garlic, and cook for 1 minute longer.

  4. Blend in the flour and cook, stirring, for 2 minutes.

  5. Gradually add the milk. Cook, stirring until thickened.

  6. Add 2 cups of the shredded cheese. Cook, stirring until the cheese has melted.

  7. Add the chicken, Worcestershire sauce, and pasta. Mix to blend all of the ingredients and turn into the prepared baking dish.

  8. Top with the remaining 1 cup of shredded cheese.

  9. Bake the casserole for 30 to 40 minutes, or until hot and bubbly.

  10. Enjoy.

Recipe Variations

  • Instead of milk, you can use half-and-half to add a little more creaminess to the casserole.
  • Add some peas to the pasta bake to turn the recipe into a one-dish dinner.
  • Along with the cup of shredded cheese, add a layer of soft breadcrumbs to the top. Simply tear up a couple of pieces of fresh bread, toss with some melted butter, and sprinkle on top of the casserole.