Cheesy Chicken Linguine Casserole


Prep Time: 20 minutes

Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 8
Category: Main Dish

Notes After Making

Ingredients

  • 8 oz (227g) linguine or spaghetti
  • 2 tablespoons (28g) unsalted butter
  • 1 medium white onion, diced
  • 1 medium green bell pepper, diced
  • 2 teaspoons (about 6g) minced garlic, about 2 cloves
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480mL) whole milk
  • 3 cups (about 340g) shredded cheddar or Mexican-blend cheese, divided
  • 1 (15 oz/425g) can diced Italian tomatoes, drained
  • 1 (8 oz/227g) can diced green chiles, drained
  • 2 cups (280g) shredded cooked chicken
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
  2. Cook the linguine or spaghetti according to the package directions until al dente. Drain and set aside.
  3. Meanwhile, melt the butter in a large pot over medium-high heat. Add the diced onion and green bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
  4. Add the minced garlic and flour. Stir constantly and cook for about 2 minutes.
  5. Slowly whisk in the milk. Bring to a gentle simmer and cook for 2–3 minutes, whisking occasionally, until the sauce has thickened.
  6. Remove the pot from the heat. Stir in 2 cups of the shredded cheese until completely melted and smooth.
  7. Add the drained tomatoes, green chiles, shredded chicken, and cooked pasta. Stir gently until everything is evenly coated.
  8. Season with the salt and black pepper and stir to combine.
  9. Transfer the mixture to the prepared 9×13-inch baking dish and spread evenly.
  10. Sprinkle the remaining 1 cup shredded cheese over the top.
  11. Bake for 25–30 minutes, until hot and bubbly and the cheese is melted and lightly browned.
  12. Let rest for 5–10 minutes before serving.

Jessica’s Notes

Best Served With

  • A simple green salad with a light vinaigrette.
  • Steamed broccoli or roasted vegetables.
  • A fresh tomato and cucumber salad for something lighter.

Wine Pairing

  • Chardonnay — Its creamy texture and moderate acidity complement the cheesy sauce while balancing the richness of the casserole.
  • Sauvignon Blanc — Its bright acidity and citrusy character cut through the creamy cheese sauce and complement the green chiles.
  • Pinot Noir — A light-bodied Pinot Noir works well with the chicken and savory vegetables without overpowering the casserole.

Prep Ahead

  • Assemble the casserole through Step 10, cover tightly, and refrigerate for up to 24 hours.
  • If baking directly from the refrigerator, add about 5–10 minutes to the baking time.
  • For the best texture, let the casserole sit at room temperature for about 15–20 minutes before baking.

Storage

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat individual portions in the microwave or warm the casserole, covered, in a 350°F oven until heated through.

Freezer-Friendly

  • Assemble the casserole without baking, wrap tightly, and freeze for up to 2 months.
  • Thaw overnight in the refrigerator before baking at 350°F until hot and bubbly.
  • Alternatively, bake directly from frozen, covered with foil, adding additional baking time until heated through, then uncover for the final few minutes to brown the cheese.

Variations

  • Add ½–1 teaspoon chili powder or taco seasoning for extra flavor.

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