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Updated: Nov 30, 2022

Preparing a nice hearty, stick to your ribs casserole is the way to go during the holiday season, and in my house, it keeps my family happy. When I am preparing my holiday meal, I am not trying to prepare a big dinner also, so I thought about preparing a casserole to keep my family from hovering around the kitchen while I am preparing my holiday meal. What’s great about a casserole is, you can prepare it ahead of time, even the day before and cover it up and put it in the fridge until you are ready to bake it.

This Chicken Casserole is amazing, it cooks up so creamy and delicious, when making this casserole you can use boneless chicken breast like I did in this recipe, or you can use a rotisserie chicken, either one will make this casserole a win, win. What makes this casserole so flavorful is the Better than Bouillon Roasted Chicken Base, it really kicks the flavor up a notch, paired with the Cream of Chicken Soup makes this one tasty casserole. I used the Wide Egg Noodles in my recipe but, you can use whatever pasta you would like to use, the Rotini Pasta also makes this casserole special.

You can view the video and recipe below, give this recipe a try and if you want to throw in something extra like Mushrooms or Corn, then go head, there is no right or wrong way to do this, but I would suggest blending it like I showed in the video to incorporate all the ingredients evenly. Please Enjoy!



4 Boneless Chicken Breast

1 10 oz bag of Frozen Peas

1 12 oz Bag of Wide Egg Noodles

1 Tablespoon of Better than Bouillon (roasted chicken)

4 Tablespoons of Water

2 Cans of Cream of Chicken Soup

2 Cups of Milk

1 Cup of Heavy Cream

1 Stick of Melted Butter

1 medium Onion (finely chopped)

2 Stalks of Celery (finely chopped)

1/4 Cup of Shredded Carrots

1 Tablespoon of Minced Garlic

1 Teaspoon of Onion Powder

1 Teaspoon of Garlic Powder

2 Teaspoons of Salt

1 1/2 Teaspoon of Black Pepper

1/4 Cup of Parmesan Cheese

1 8 oz bag of Sharp Cheddar Cheese

Use 6 oz of Cheddar Cheese for casserole and 2 oz for topping


4 Boneless Chicken Breast

1 Tablespoon of Olive Oil

2 Tablespoons of Butter

Brown Chicken Breast in Olive Oil and Butter for about 3 minutes on both sides until lightly brown. Let cool and thinly slice Chicken Breast, set aside.


2 oz of Cheddar Cheese

½ Cup of Panko Breadcrumbs

2 Tablespoons of Melted Butter


Preheat Oven to 350F. Boil Pasta per directions on package for 7-8 minutes.

In large bowl, add Cream of Chicken Soup, mix 1 Tablespoon of Better than Bouillon Chicken Base with 4 Tablespoons of water then add to the bowl with the chicken soup and add the 2 cups of Milk, mixing well. Next, add the Celery, Onion and Carrots, stirring well, then add Onion Powder, Garlic Powder, Black Pepper and Minced Garlic, stirring again to combine, the stir in Melted Butter.

Then add the Salt, noodles, and Chicken, mixing well, finally add 6oz of the Cheddar Cheese, Parmesan Cheese and Heavy Cream, mix all ingredients together well and pour in a 13x9 casserole dish, make topping. Mix the 2oz of Cheddar Cheese, Panko Breadcrumbs and 2 Tablespoons of Melted Butter, stir to combine then sprinkle over the top of the casserole, cover, and bake at 350F degrees for 35-40 minutes. Enjoy!


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