Kitchen Cupboard Chicken Casserole
Submitted by rayh
A comforting, easy-to-make casserole using mostly pantry staples like canned vegetables, pasta, and a creamy sauce. Tender marinated chicken is combined with rigatoni, mushrooms, green beans, and onions, then baked with a cheesy topping for a family-friendly meal.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
1 hrsChef Tips
- Drain the canned vegetables thoroughly to prevent a watery casserole; pat them dry if needed.
- For best flavor, use fresh garlic and lemon, but bottled equivalents work in a pinch.
- Taste the sauce before adding the pasta and adjust seasoning—add salt if desired, as canned soup can vary in sodium.
- To avoid a greasy top, use low-fat mayonnaise or sour cream if preferred, but full-fat provides better creaminess.
- Assemble ahead: Prepare up to step 6, cover, and refrigerate for up to 24 hours before baking; add 5-10 extra minutes to bake time if cold.
Optional Variations
- Vegetarian version: Omit the chicken and add an extra can of drained vegetables like corn or peas, or use cubed tofu for protein.
- Pasta swap: Substitute rigatoni with penne, elbow macaroni, or even rice for a gluten-free option (adjust cooking time accordingly).
- Spicy kick: Add ½ teaspoon red pepper flakes to the marinade or sauce, or mix in diced jalapeños with the vegetables.
- Cheese upgrade: Replace Monterey Jack with cheddar or mozzarella for a different melt, or add Parmesan for extra savoriness.
- Fresh twist: If available, use fresh green beans (blanched) and mushrooms (sautéed) instead of canned for brighter flavor and texture.
Ingredients
Directions
- In a shallow dish, combine the lemon juice, minced garlic, parsley flakes, and ½ teaspoon black pepper. Add the chicken breasts and marinate for 20 minutes at room temperature, turning halfway through for even coating.
- While the chicken marinates, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (about 10-12 minutes). Drain and set aside. Avoid overcooking the pasta, as it will soften further during baking.
- After marinating, cut the chicken into 1-inch cubes. Heat 1 tablespoon of oil (vegetable or olive) in a skillet over medium-high heat. Sauté the chicken cubes for 4-5 minutes until browned and just cooked through (internal temperature 165°F). Set aside. Do not overcook, as the chicken will continue baking in the casserole.
- Preheat the oven to 350°F (180°C). In a large mixing bowl or directly in a 9×13-inch casserole dish, whisk together the cream of mushroom soup, sour cream, mayonnaise, thyme, and remaining ½ teaspoon black pepper until smooth and well combined.
- To the sauce mixture, add the cooked chicken, drained mushrooms, drained green beans, and about ¼ of the French fried onions (roughly ½ cup). Stir to incorporate.
- Gently fold in the cooked rigatoni until everything is evenly coated. If mixing in a bowl, transfer to the casserole dish now.
- Sprinkle the top with the shredded Monterey Jack cheese and the remaining French fried onions.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbling around the edges and the top is golden brown. Let it rest for 5 minutes before serving to allow it to set.
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