Creamy Chicken Pasta Bake
This Creamy Chicken Pasta Bake is so easy with comforting creamy sauce, tender pasta, juicy rotisserie chicken, and bubbling melted cheese!
Prep Time10 minutes mins
Cook Time1 hour hr
Refrigerate8 hours hrs
Total Time9 hours hrs 10 minutes mins
Course: Casual Dinner, Main Course Chicken
Cuisine: American
Servings: 8 servings
Calories: 1005kcal
- ¼ cup Sour Cream
- 1 cup Cottage Cheese
- 10.75 can Condensed Cream of Chicken Soup
- 4 ounces Cream cheese room temperature
- 1¼ cups Chicken broth
- 10.75 can Condensed cream of Mushroom Soup
- 1 cup Milk
- ¼ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 8 ounces Elbow Macaroni uncooked
- 4 cups Cooked Rotisserie Chicken Chopped
- ½ cup Parmesan cheese grated
- 1 cup Mozzarella Cheese shredded
Prepare a 9 X 13 Inch baking pan with nonstick cooking spray.
In a large bowl, whisk the sour cream, cottage cheese, cream of chicken soup, cream cheese, chicken broth, cream of mushroom soup, milk, garlic powder, and onion powder together.
Mix in the uncooked pasta and cooked chicken.
Pour the entire bowl mixture into the prepared baking dish.
Cover with foil or saran wrap and refrigerate overnight, about 8 hours.
When ready to bake, take the dish out of the refrigerator and uncover it.
Preheat the oven to 350℉.
Top the pasta with the shredded mozzarella and grated parmesan cheese.
Bake for 1 hour, uncovered.
Sprinkle with Italian Parsley. Serve warm.
Calories: 1005kcal | Carbohydrates: 76g | Protein: 63g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 6489mg | Potassium: 1114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1224IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 8mg