Tossed Chicken Thigh Casserole
Ingredients
8 boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, diced
2 cups cooked pasta (penne, rotini, or egg noodles)
1 can (10.5 oz / 300 g) cream of chicken soup
1 cup sour cream
½ cup chicken broth
1 tsp Italian seasoning
½ tsp paprika
½ tsp onion powder
Salt and black pepper, to taste
2 cups shredded cheddar and mozzarella cheese blend
2 tbsp chopped fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, paprika, and onion powder. Cook for 6–8 minutes until lightly browned. Remove from the skillet.
In the same skillet, sauté the onion for 3 minutes. Add the garlic, broccoli, and bell pepper, and cook for another 3–4 minutes.
In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and Italian seasoning.
Add the cooked pasta, chicken, sautéed vegetables, and half of the shredded cheese. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese over the top.
Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Serving Suggestions
Serve with a crisp green salad, garlic bread, or steamed green beans for a complete meal.
