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Cheesy Chicken Casserole Lightened Up

This is one of those recipes you know has a lot of fat and calories, BUT it's also one of those recipes that are worth all the fat and calories because it's SO GOOD!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 4

Ingredients

  • 4 cups cooked and drained pasta I like Penne rigate or Cavatappi
  • 2 cups cooked and diced chicken breast or could use leftover Rotisserie
  • 3 Tablespoons butter or butter spread I use Smart Balance
  • 2 teaspoons minced dried onion
  • 2 teaspoons minced jarred garlic
  • 2 Tablespoons unbleached white flour
  • 1/2 cup light sour cream
  • 1 cup skim milk
  • 1 1/2 cups 2% milk shredded Cheddar cheese
  • 1 1/2 cups regular shredded sharp Cheddar cheese
  • 1/4 teaspoon red pepper flakes
  • Optional: Pinch of salt and pepper

Instructions

  • Prepare your chicken breast however you like to cook it, then dice enough for 2 cups.
  • Boil, drain and rinse your pasta.
  • Then In a large frying pan, melt your butter, and then add garlic, onion and flour while whisking.
  • Then add milk and sour cream and continue whisking. Move off the heat and lightly whisk in 2 1/2 cups of the cheese and the red pepper flakes.
  • If you like, add salt and pepper to taste. In our house we add the salt and pepper at the table.
  • Stir in pasta and chicken, until it’s coated with the cheese mixture.
  • Now pour into a greased 9 x 13 casserole dish, and cover with aluminum foil. Bake in a preheated 350 degree oven for 25 minutes, then remove foil and top with the leftover 1/2 cup Cheddar cheese, and bake for 5 more minutes uncovered.
  • Let cool for a few minutes, then serve.