Cheesy Chicken Soup Bake

When I picture my mom’s kitchen on a drizzly Sunday, I can still smell the garlic butter she’d sizzle before anything else—like an edible welcome mat. This Cheesy Chicken Soup Bake grew from those Sundays: she’d toss leftover chicken, a can of soup, and whatever pasta she had into a dish and slide it into the oven. I modernized her lazy genius a bit—fresh onion, a splash of broth, and a crunchy breadcrumb crown—but the soul stays the same. Expect bubbling cheese, golden edges, and the kind of comfort that makes the house feel hug-sized. If you love casseroles that whisper “leftovers, upgraded,” you’ll get why this one hangs in my regular rotation.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This dish turns pantry staples into a cozy, cheesy meal that feeds a crowd or fuels a week of leftovers. It hits the best textures: creamy, tender chicken and pasta inside, with a crisp, golden cheese-and-breadcrumb top. It’s so forgiving even your oven can’t mess it up—plus the aroma of garlic and melted cheddar will win over skeptics in minutes.

Ingredients

For the Main Dish:

• 3 cups cooked elbow macaroni (about 1½ cups dry)
• 3 cups shredded cooked chicken (rotisserie works great; about 1 lb)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
• 1 cup low-sodium chicken broth
• 1 cup milk (whole or 2% for creaminess)
• 2 cups frozen peas & carrots, thawed slightly
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (optional)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (optional but tasty)
• 1 tsp kosher salt and ¾ tsp black pepper
• Olive oil spray or 1 tbsp oil (for topping)

For the Sauce / Garnish (if applicable):

• Extra ½ cup shredded cheddar to sprinkle on top before baking (optional)
• Fresh parsley or chives for garnish

How I Make It

Step 1:

Preheat your oven to 375°F. Bring a pot of salted water to a boil and cook the elbow macaroni until al dente (about 1–2 minutes less than package directions). Drain and toss with a splash of oil so the pasta doesn’t clump. While the pasta cooks, melt 2 tbsp butter in a skillet over medium heat and sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant—your kitchen will smell like a cozy bakery of savory goodness.

Step 2:

Stir the condensed cream of chicken soup, 1 cup chicken broth, and 1 cup milk into the onion and garlic. Whisk in the Dijon mustard, Worcestershire, salt, and pepper. Heat the sauce until it just begins to bubble around the edges—don’t let it boil hard or the milk may break. Taste and adjust seasoning; you want it cozy, not flat.

Step 3:

In a large bowl, combine the cooked pasta, shredded chicken, thawed peas & carrots, and 1½ cups shredded cheddar. Pour the warm sauce over everything and fold gently until the mixture looks evenly coated and glossy. If the mixture feels too thick, add up to ¼ cup extra chicken broth—it should feel saucy, not soupy.

Step 4:

Transfer the mixture to a greased 9×13-inch baking dish and level the top. Mix the panko with the remaining ½ cup cheddar and a drizzle of oil, then sprinkle evenly across the casserole. Bake uncovered at 375°F for 20–25 minutes, until the center bubbles and the top turns golden. If you want extra browning, broil for 1–2 minutes at the end—watch it like a hawk; breadcrumbs burn fast.

Step 5:

Let the bake rest for 5–10 minutes before scooping. Sprinkle with chopped parsley or chives for a fresh pop of color. Listen for the soft sigh the dish makes as it cools—this means it’s perfectly set and ready to serve.

Pro Tips

• Use rotisserie chicken to save time and add flavor—dark and white meat together keep it juicy.
• If you like a creamier result, stir in ¼ cup sour cream or Greek yogurt right before baking.
• For crunchy topping, toss panko with 1 tbsp melted butter instead of oil; it browns beautifully.
• Freeze in portions before baking for an easy weeknight dinner—thaw in the fridge overnight and add 10–15 minutes to baking time.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shredded chicken for tofu or seitan for a vegetarian version—press tofu first and pan-sear for texture.
• Use Greek yogurt instead of heavy cream to lighten the sauce; it adds tang and protein.
• For dairy-free: use a dairy-free cream soup alternative, dairy-free cheese, and olive oil for the topping.
• Gluten-free option: swap elbow macaroni for gluten-free pasta and use gluten-free panko.

Variations & Tips

• Spicy twist: stir in 1–2 tsp sriracha or a diced jalapeño for a heat kick.
• Kid-friendly: omit mustard and Worcestershire, and add extra cheese for a simpler, milder flavor.
• Vegetable-forward: double the veggies (spinach, mushrooms, broccoli) to bulk up nutrition.
• Mexican-style: swap cheddar for pepper jack, add corn and black beans, top with cilantro and lime.
• Low-carb: use cauliflower rice instead of pasta and reduce the panko topping.
• Creative twist: fold in ¼ cup sun-dried tomatoes and basil for a bright, savory note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake straight from the fridge and add 10–15 minutes to the bake time. For freezing, wrap tightly and freeze for up to 3 months; thaw in the fridge overnight before baking.

Can I double the recipe?

Sure thing. Use two 9×13-inch pans or one larger pan; keep the same temperature but increase bake time by about 10–15 minutes and check for bubbling centers.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbly edges, a golden-brown breadcrumb top, and a set center that doesn’t jiggle. The internal temperature for reheated chicken should reach 165°F if you check with a thermometer.

What if I don’t have ingredient X?

Swap pantry staples: out of cheddar? Use Monterey Jack or mozzarella. No cream soup? Mix 1 tbsp flour with 1 cup milk and a splash of broth, cook until thickened, and use that instead.

How I Like to Serve It

I serve this warm from the oven with a crisp green salad and a glass of chilled white wine or iced tea. For cozy weeknights, pair with buttered rolls to mop up the sauce. It also travels well for potlucks—people always ask for the recipe after they taste the crunchy top and gooey insides.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F for 10–15 minutes or until warmed through.
• Safe cooking temp for leftover chicken when reheating: 165°F.

Final Thoughts

Closing: This Cheesy Chicken Soup Bake comforts like a familiar hug and cooks like a forgiving friend—now go impress someone — or just yourself — with your homemade masterpiece!