Rotini and penne both work well. Cook the pasta just until al dente so it holds its shape in the oven, then give the casserole a few minutes to settle before scooping it onto plates.
What You’ll Need
- Pasta. Use 12 ounces of rotini or penne. The ridges and curves give the creamy sauce plenty of places to cling.
- Cooked shredded chicken. Use 2 cups of leftover cooked chicken or pull the meat from a rotisserie chicken.
- Condensed cream of chicken soup. Two 10.5-ounce cans make the sauce. Stir the soup straight into the hot, drained pasta and chicken.
- Seasoned stuffing mix. A 6-ounce box gives you a savory crumb topping. Sprinkle it on dry and spread it evenly so the crumbs brown across the dish.
How to Make Chicken Stuffing Pasta
While the oven heats to 375°F, boil the pasta in salted water until just al dente. Drain it well, then toss it with the shredded chicken and condensed soup until the pasta is evenly coated.
Spread the mixture in a 9-by-13-inch baking dish and scatter the dry stuffing mix over the surface. Bake uncovered for 25 to 30 minutes, until the topping is golden, the edges are bubbling, and the center reaches 165°F (74°C). Let the casserole rest for 5 to 10 minutes before serving.
Frequently Asked Questions
Do I prepare the stuffing mix first?
Sprinkle it straight from the box in a loose, even layer. The exposed crumbs crisp as the casserole bakes.
Can I assemble the casserole ahead?
Yes. Refrigerate the covered pasta and chicken base, then add the dry stuffing just before baking. A casserole baked straight from the refrigerator may take longer to reach 165°F in the center.
What to Serve with Chicken Stuffing Pasta
Serve it with steamed green beans, roasted broccoli, or a green salad with a tangy vinaigrette.
Oven-Baked 4-Ingredient Chicken Stuffing Pasta Recipe Card
Creamy chicken pasta baked under a crisp layer of seasoned stuffing crumbs.
- Prep time — About 15 minutes, including boiling the pasta
- Bake time — 25 to 30 minutes
- Rest time — 5 to 10 minutes
- Servings — 6 to 8
Ingredients
- 12 ounces dry pasta, such as rotini or penne
- 2 cups cooked shredded chicken
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1 box (6 ounces) seasoned stuffing mix
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish or line a baking pan with foil.
- Cook the pasta in a large pot of salted boiling water until just al dente according to the package directions. Drain well.
- In a large bowl, stir together the drained pasta, shredded chicken, and condensed cream of chicken soup until evenly coated.
- Spread the pasta mixture in the prepared dish. Sprinkle the dry stuffing mix evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the casserole is bubbling, the stuffing is crisp and golden, and the center reaches 165°F (74°C) on a food thermometer. Continue baking as needed to reach that temperature.
- Let the casserole rest for 5 to 10 minutes, then scoop into portions and serve warm.