Creamy Chicken Pasta Casserole

Creamy Chicken Pasta Casserole Recipe

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April McIver


This is my take on the many mixes and premade products that combine chicken, pasta and a creamy sauce. Mine is much lower in fat, sodium, free of weird chemicals and costs only about $4 to make a generous family sized pot.

★★★★★ 1 vote


1/2 lb
carrots, sliced
1/2 bunch
celery, sliced
1 small
onion, diced
1 Tbsp
vegetable oil
1-2 c
3 Tbsp
1 lb
cooked chicken, diced
1 box
bowtie pasta
salt, pepper and your choice of seasoning to taste


1Heat oil in a large, heavy pot over medium until it shimmers. Add carrots, onion and celery. Cook, stirring frequently, until the carrots are nearly tender.
2Add pasta and just enough water to cover. Bring to a boil and cook, stirring frequently, until pasta is tender. Add chicken.
3Stir milk into cornstarch in a small bowl until smooth. Add to the cooking mixture, stirring thoroughly. The sauce should begin to thicken almost instantly. Do not stop stirring until it’s thickened and smooth or you’ll end up with a gloppy mess. Make sure you’re stirring clear to the bottom. When it thickens the sauce will be creamy and resemble white gravy.
4Remove from heat and season to taste.

About Creamy Chicken Pasta Casserole

Course/Dish: Chicken, Pasta, Casseroles