Cheesy Chicken Corkscrew Casserole #SundaySupper

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Cheesy Chicken Corkscrew Casserole full of chicken, peas in a creamy sauce!

Cheesy Chicken Corkscrew Casserole
Cheesy Chicken Corkscrew Casserole

Try and say that 5 times fast! LOL… I know right now you are trying to, right? I can’t, can you? With this on the menu no one will want to be late for dinner the night you’re serving this. I used a store bought rotisserie chicken to make this a quick and easy dinner to prepare. I’ve got so when I’m in one of the big box stores I buy a couple of their chickens and bring them home and debone them into freezer bags with the juices. I then boil the carcass for some extra chicken stock.

It’s Sunday Supper today and everyone is sharing their favorite casserole dish from appetizers to desserts. Wait until you see what’s on the table today, there are so many fabulous recipes!

I think you’ll love this casserole, it is super delicious. I was going to make a friends recipe to share with you until I realized it called for 3 cans of soup. All I could think of was that is way too much sodium for anyone so I made my own cheesy cream sauce for this instead which only took about 5 minutes and resolved that issue.  I also use a few dashes of hot sauce in my sauce a trick taught to me by a CIA trained chef. It doesn’t add heat but does amp up the flavor. In case you don’t want to make your own sauce, it originally called for a can of cheese soup and 2 of cream of chicken.

Cheesy Chicken Corkscrew Casserole

Here is what mine looked like after I mixed it all up before I put it in the casserole dishes. You could also bake this in a 9 x 13 pan. I love broccoli in this casserole but you could also use spinach, mushrooms, zucchini, carrots or all of them. I cook the broccoli just to set that gorgeous color with the pasta by adding it in the last minute of the pasta cooking time.

Cheesy Chicken Corkscrew Casserole

Cheesy Chicken Corkscrew Casserole #SundaySupper
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6 - 8
 
Cheesy Chicken Corkscrew Casserole is made with rotisserie chicken, broccoli and a creamy cheese sauce.
Ingredients
  • 1 lb. box corkscrew pasta
  • 1 rotisserie chicken - deboned
  • 2 heads of broccoli
  • 4 sweet peppers
  • 1 cup chopped onions
Cheesy Cream Sauce
  • 4 cups milk
  • broth from the boned chicken
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 8 oz. sharp cheddar cheese
  • 4 - 5 dashes hot sauce
  • salt and pepper
Topping
  • Parmesan cheese
Instructions
  1. Put a large pan of salted water on and bring it to a boil. Cook pasta for about 7 minutes. Throw the broccoli in for the last minute. You don't want it to be cooked all the way, it will finish cooking when it is baked. Drain and rinse with cold water.
  2. Chop the remaining vegetables and add to a large bowl. Add the pasta and chicken.
  3. Melt the butter in the pan you cooked the pasta in. Stir in the flour. When it is thoroughly mixed in add the milk, broth and hot sauce. Cook until it thickens. Add the cheese, salt and pepper. Taste to adjust seasoning. Pour the sauce into the bowl with the pasta and chicken. Stir to combine.
  4. Place pasta in a 9 x 13 dish or individual casserole dishes that have been sprayed with cooking sprays. Top with a little parmesan cheese.
  5. Bake at 375 degrees for about 35 minutes, If making ahead to bake later add 15 minutes to the cooking time.

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Cheesy Chicken Corkscrew Casserole

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Comments

  1. says

    I am so trying adding a dash of hot sauce the next time I make that type of sauce. And nice to see you didn’t use the canned soup – I agree with too much sodium.

  2. says

    what a neat tip! I’m going to try adding a couple dashes of hot sauce the next time I make a cheese sauce! :)

    Your photos this week are making me so hungry in this early hour! :)

  3. says

    I love corkscrew pasta. Cavatappis is my fave short noodle shape. And the flavors in this casserole sounds Ah-mazing! I can’t wait to try it.

  4. says

    This looks like the perfect casserole for my family’s next Sunday Supper…and I love the addition of hot sauce!

  5. says

    This is my new favorite cooking website, I’m sharing with my sister and others. I made the ooey gooey chocolate peanut butter cake for my husbands 50th birthday and at first I thought I failed and made him a really bad cake, it kind of caved in the middle and didn’t look good at all. OMG the next day when I had a bite….. it was heaven. He brought some to work to share with his co workers the next day and they were all raving about the fact that ” your wife made this” Thank you from your newest fan. Keep em coming.

    • says

      Thanks so much Patty. Most of the ooey gooey cakes I make sink in the middle. The only way to prevent it is to use baking strips on the outside of the pans, especially glass ones. Since most of you don’t use them I tend to not use them also so I can be sure of the results you should get. I’m glad your husband liked it!

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