Chicken and Cheese Casserole

Well, I’m back home from vacation and ready to start cooking again. It was nice not having to cook for a week. All the restaurants at our resort were amazing and I plan on trying to re-create some of the dishes we had there soon.

This casserole dish is a really simple dish to make. It’s very versatile too. I added some cajun seasoning and was going to add peas. The husband told me not too, so I didn’t. Next time I’m going too though. If you’re a fan of alfredo sauce this dish almost reminds me of that. It’s creamy and if you have some left over rotisserie chicken from the deli then it’s even easier. Just throw all the ingredients into a bowl and stir.

The recipe doesn’t call for cajun seasoning and frozen peas, but feel free to add them if you like. Shouldn’t change the points at all.

Recipe from Living a Changed Life

Servings: 8 (one cup)
Points Plus: 6
Calories 227 | Fat 8.13g | Carbohydrate 18.54g | Fiber 0.6g | Protein 18.98g

2 cups cooked penne noodles
2 cups chicken breasts, chopped
2 cups cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese

Preheat oven to 350 degrees.

In a large casserole dish (I used 8 X 11), combine all ingredients, mixing well.

Bake,covered, 35-45 minutes.

Remove cover; bake 10-15 minutes longer.

Serve immediately.

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  1. jgisvold says

    Hi Sandra, I used cooked chicken. However, I was reading on the website where I got the recipe from that you can just add un-cooked chicken to it too.

  2. jgisvold says

    Yes, you can use poached chicken. No, I don’t think it would be dry with all the liquid ingredients in the recipe.

  3. Julia says

    Your recipe says cream of mushroom soup….but the pictures shows cream of chicken. Which did you use that worked the best?

  4. jgisvold says

    I don’t like cream of mushroom soup so I used cream of chicken soup cause I thought that would taste better. Just use whatever one you like the best. 😉

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