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Pantry Chicken Casserole

Rated as 4.6 out of 5 Stars
457

"Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal."
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Ingredients

55 m servings 502
Original recipe yields 10 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  3. While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  4. Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
  5. Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Footnotes

  • Cook's Notes:
  • You may substitute margarine for butter, any shelf-stable processed cheese food for Velveeta®, and two 12 1/2-ounce cans cooked, flaked chicken for leftover chicken.
  • You can use two 4-ounce cans sliced mushrooms instead of fresh mushrooms--just add them when you add the tomatoes.

Nutrition Facts


Per Serving: 502 calories; 24.1 42 29.7 92 949 Full nutrition

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Reviews

Read all reviews 35
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Why are people rating this, and rating it one star when they haven't made it? "That's not how this works, that's not how any of this works." Unless you have made a recipe, move on. You have no...

Most helpful critical review

This was a very bland recipe. Maybe cumin or other spice would help. I didn't have any processed cheese , so I used cheddar cheese with a little milk. That may have been the mistake.

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Why are people rating this, and rating it one star when they haven't made it? "That's not how this works, that's not how any of this works." Unless you have made a recipe, move on. You have no...

I missed the can of tomatoes and chili’s and used cheddar. Dusted with flour instead of velveeta but our picky kids loved this. Will eat it again (leftovers) for dinner and will make it again.

Very tasty. I did not have any chile peppers (did not want to go to the store just for that, don a mask and gloves and all that...) so I chopped up some pepperoncinis instead. And I have mince...

I like just following the recipes as stated. If you have similar or so many different things to add - submit your own recipe. I really enjoy just following - This was very good.

Because of the stay at home limitations, I had to make a lot of changes. Used a combination of rigatoni and elbows. Used 3-10 oz. Cans of diced tomatoes with chilies, used shredded cheddar a...

This was easy, we had everything already & it was very good too! We consider this a winner!

I made this using real sharp cheddar. My husband doesn't do tomatoes so made a variation and added lightly cooked broccoli before baking. We loved it! Will definitely make again.

I made this a few days ago for dinner, and leftovers. Didn't have mushrooms, so left those out. I crushed up some ritz crackers and mixed with shredded cheese and added that to top. Turned ou...

My kids who are usually very picky thought it was good. I thought it was tasty but I thought it should be a little thicker. It tasted very good though. It took a while to put together. I would m...