Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt swaps in nicely and keeps the casserole creamy with a little tang.

What pasta works best?

Penne, rotini, and egg noodles all work great. Use something that holds sauce well—this isn’t the time for delicate pasta.

Can I make Crazy Good Casserole ahead of time?

Absolutely. Assemble it, cover, and refrigerate up to 24 hours. Bake when ready (you may need an extra 5–10 minutes if it’s cold from the fridge).

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven with a splash of milk to bring back the creaminess.

Yes. Freeze baked or unbaked (tightly wrapped). Thaw overnight in the fridge, then bake until hot and bubbly.

9 Crazy Good Casserole Irresistible Dinners

Description

Crazy Good Casserole is the cozy, creamy, cheesy chicken-and-pasta bake that saves busy weeknights. It’s made with simple pantry staples, bakes up bubbly, and tastes even better the next day.

Ingredients

12 oz pasta (penne, rotini, or egg noodles)
3 cups cooked shredded chicken (rotisserie chicken works great)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream (or plain Greek yogurt)
1/2 cup milk (plus more as needed to loosen sauce)
2 cups shredded cheddar cheese, divided (sharp cheddar is best)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika (optional)
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1/2 cup cooked bacon bits (optional but recommended)
1 tbsp chopped parsley (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook pasta in salted water until al dente. Drain and set aside.
In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Stir in the shredded chicken and 1 cup of the cheddar cheese.
Fold in the cooked pasta until everything is evenly coated.
Spread mixture into the prepared baking dish. Top with the remaining 1 cup cheddar.
Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden on top.
Top with bacon bits and parsley (if using). Let rest 5 minutes before serving.

Notes

Chicken options: rotisserie chicken, cooked chicken breast, leftover roast chicken, or turkey all work.

Soup swaps: cream of mushroom or cream of celery also taste great.

Make it lighter: use Greek yogurt instead of sour cream and reduced-fat cheese.

Add veggies: peas, spinach, broccoli, or sautéed mushrooms are easy add-ins.

Storage: refrigerate leftovers in an airtight container for 3–4 days.

Freezing: assemble and freeze (unbaked) up to 2 months. Thaw overnight in the fridge and bake as directed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 450 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 95 mg