Cheese Topped Chicken and Pasta Casserole
Casseroles have a unique way of turning us into huge fans. You can cook them without much work (all you need to do is add the ingredients in a baking tray) and they’re a nice way of mixing together different ingredients. This casserole has pasta, chicken, and two types of cheese, so it doesn’t lack flavor or texture.
Ingredients Needed for Cheese Topped Chicken and Pasta Casserole
1 tablespoon vegetable oil
14 ounces of chicken breast, thinly sliced
salt
pepper
2 garlic cloves, crushed
½ teaspoon paprika powder
½ teaspoon dried thyme
1 spring onion, sliced
1 tablespoon butter
1 cup heavy cream
1 cup cheddar cheese, shredded
1 cup mozzarella, shredded
10 ounces of pappardelle
parsley
How to Make Cheese Topped Chicken and Pasta Casserole
- Heat a saucepan over medium heat, add water in it and bring it to a boil.
- Add the pappardelle and cook them according to the instructions on the package.
- Heat the vegetable oil in a skillet over medium heat.
- Add the chicken and season it with salt and pepper. Add garlic, paprika powder, and dried thyme.
- Add the spring onion and cook the chicken for the next 15 minutes.
- Separately, heat a small saucepan over medium heat. Add the butter and melt it.
- Add the heavy cream and stir. Add half of the Cheddar, half of the mozzarella, and season with salt.
- Stir continuously until the cheese melts.
- Drain the cooked pappardelle and lay them in a baking tray. Add the cooked chicken and the heavy cream sauce and combine everything.
- Finally, top it with the remaining Cheddar and mozzarella and a bit of parsley.
- Bake the casserole for the next 20 minutes!