Disappearing Chicken Casserole
Cooked chicken and cavatappi are folded into a rich no-cook cream cheese sauce, baked until hot, and finished with green chiles, pimientos, and melted cheddar.
Ingredients
- Nonstick cooking spray for greasing
- 1 16-ounce box uncooked cavatappi pasta
- 1 8-ounce package cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup mayonnaise
- 1 12-ounce can evaporated milk
- 1 1/2 tablespoons taco seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 8 ounces sharp cheddar cheese shredded and divided, about 2 cups
- 4 cups shredded cooked chicken about 1 pound
- 1 4-ounce can diced green chiles, undrained
- 1 4-ounce jar diced pimientos, drained
- 1 tablespoon finely chopped fresh parsley
Instructions
Prepare the oven and baking dish:
- Preheat the oven to 350°F. Lightly grease the bottom and sides of a 13×9-inch baking dish with nonstick cooking spray.
Cook the cavatappi:
- Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook according to the package directions until al dente, approximately 8 minutes. Drain thoroughly without rinsing.
Mix the creamy sauce:
- Place the softened cream cheese and evaporated milk in a large mixing bowl and whisk until mostly smooth. Add the sour cream, mayonnaise, taco seasoning, kosher salt, black pepper, and 1 cup shredded cheddar. Whisk until evenly combined.
Coat the chicken and pasta:
- Add the shredded cooked chicken and drained cavatappi to the sauce. Fold gently with a flexible spatula until the chicken and pasta are evenly coated.
Fill and bake the casserole:
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake uncovered for approximately 20 minutes, or until the filling is thoroughly heated and the center reaches 165°F.
Add the peppers:
- Remove the casserole from the oven. Gently fold in the undrained green chiles and drained pimientos until the pepper pieces are distributed throughout the filling.
Add and broil the cheese:
- Smooth the surface and sprinkle the remaining 1 cup cheddar evenly over the top. Set the oven to broil and cook for 3–4 minutes, or until the cheese is melted and lightly browned. Watch it continuously.
Garnish and rest:
- Remove the casserole from the oven. Sprinkle it with chopped parsley and additional black pepper, then let it rest for approximately 5 minutes before serving.
CHEF’S TIP
Fully soften the cream cheese before mixing to prevent noticeable lumps in the sauce.
Cook the cavatappi only until al dente because it continues softening in the oven.
Confirm that the baking dish is broiler-safe and that the casserole reaches 165°F in the center.
Cook the cavatappi only until al dente because it continues softening in the oven.
Confirm that the baking dish is broiler-safe and that the casserole reaches 165°F in the center.
CALORIES PER SERVING