Cheesy Chicken Casserole With Peas and Carrots

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This cheesy chicken casserole with peas and carrots is an easy-to-make family favorite.



    • 11/2 cups cooked and shredded chicken

    • 1/2 cup petite green peas

    • 110-1/2 oz can of cream of chicken condensed soup

    • 2 TBS olive oil

    • 1 TBS butter

    • 2 TBS shredded carrots

    • 1 TBS diced white onion

    • 21/2 cups medium shell pasta

    • 11/4 cup milk

    • 2 cups shredded sharp cheddar cheese

    • 2 TBS breadcrumbs


  1. Preheat the oven to 365 degrees.
  2. Take a 9×9 casserole dish and grease it with a bit of butter or oil.
  3. Shred the cooked chicken and place it into the casserole dish.
  4. Next, add the peas and the chicken soup to the dish.
  5. Put the olive oil, butter, carrots, and onion into a small skillet, and saute for 3 to 5 minutes to tenderize, then add them to the casserole dish.
  6. Bring a medium pot of water to a boil, lower the heat to medium, and cook the pasta shells for about 8 minutes.
  7. Strain out the water and toss the pasta into the casserole dish.
  8. Place the milk in a glass measuring cup, then microwave it for 30 seconds
  9. Pour the warm milk over the pasta.
  10. Add the cheddar cheese to the casserole dish, then using a large spoon, mix everything together.

  11. Sprinkle casserole with breadcrumbs and place uncovered into the oven.
  12. Bake for about 45 minutes or until golden brown on top and serve.