Cheesy Shredded Chicken Casserole

I remember the first time I truly understood the soul of comfort food. It wasn’t in a fancy restaurant, but in a rustic chalet high in the Swiss Alps. The air was crisp, carrying the scent of pine and woodsmoke. Inside, a grandmother, her face etched with stories, was pulling a steaming dish from a roaring oven. The aroma that filled the room was intoxicating—a rich, savory perfume of melted cheese, tender herbs, and perfectly cooked chicken. This wasn’t just food; it was a warm embrace on a cold night. That dish, a humble yet profound Cheesy Shredded Chicken Casserole, taught me that the most memorable meals are often the simplest. Today, I’m sharing my version of that alpine masterpiece, a recipe that captures the essence of hearty, family-style cooking.

Why You’ll Love This Recipe

You will adore this Cheesy Shredded Chicken Casserole for its incredible depth of flavor. Unlike bland versions, this recipe builds layers of taste. We start by infusing the chicken with aromatic herbs. Then, we create a rich, creamy sauce that clings to every strand of pasta. Finally, a generous blanket of golden, bubbly cheese crowns the dish. The result is a symphony of textures and tastes—tender chicken, al dente pasta, and a luxuriously cheesy sauce. It’s the ultimate comfort food that feels both familiar and excitingly authentic.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients to create its magic. The key is in the quality and the combination. Don’t skip the fresh herbs; they make all the difference in achieving that authentic, alpine-inspired flavor profile.

Ingredient	Quantity	Notes
Boneless, skinless chicken breasts	1.5 lbs	You can also use thighs for a richer flavor.
Elbow macaroni or penne pasta	12 oz	Use a short pasta that holds sauce well.
Sharp cheddar cheese, shredded	3 cups	Shred it yourself for a smoother melt.
Gruyère cheese, shredded	1 cup	This adds a nutty, authentic Swiss flavor.
Chicken broth	2 cups	Use low-sodium to control saltiness.
Heavy cream	1 cup	This creates the luxurious sauce base.
Yellow onion, finely diced	1 medium	Adds a sweet, savory foundation.
Garlic cloves, minced	3	Fresh is best for a potent aroma.
Fresh thyme leaves	1 tbsp	A key herb for that alpine character.
Fresh parsley, chopped	1/4 cup	For a fresh, bright finish.
Dijon mustard	1 tbsp	Adds a subtle tang and depth.
Butter	3 tbsp	For sautéing and richness.
All-purpose flour	3 tbsp	To thicken the sauce.
Salt and black pepper	To taste	Season generously at every stage.

Substitutions & Variations

Feel free to make this dish your own! For a more authentic Swiss touch, replace the cheddar entirely with more Gruyère and add a handful of Emmentaler cheese. You can also stir in a cup of chopped, cooked ham or crispy bacon for a heartier meal. If you’re feeling adventurous, add a pinch of nutmeg to the sauce—a classic European technique that enhances the cheese flavor beautifully. For a modern twist, mix in some roasted broccoli florets or sautéed mushrooms for extra veggie power.

If you’re feeling adventurous, why not explore a similar comforting dish? Our Cheesy Butternut Squash Casserole offers a delightful twist, merging the creamy satisfaction of cheese with the nuttiness of squash.

Step-by-Step Instructions

First, preheat your oven to 375°F (190°C). Then, bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until just al dente. It will continue cooking in the casserole, so don’t overcook it. Drain and set it aside.

Meanwhile, season the chicken breasts generously with salt and pepper. In a large skillet, melt one tablespoon of butter over medium-high heat. Add the chicken and cook for 6-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and let it rest for 5 minutes. Then, use two forks to shred the meat into bite-sized pieces.

In the same skillet, melt the remaining two tablespoons of butter. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.

Sprinkle the flour over the onion mixture. Whisk constantly for about one minute to cook out the raw flour taste. This is your roux, the base for the sauce.

Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the sauce to a simmer. Let it thicken for 2-3 minutes. Stir in the Dijon mustard and half of the shredded cheeses until the cheese is melted and the sauce is smooth.

Combine the shredded chicken, cooked pasta, and cheese sauce in a large bowl. Stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.

Transfer the entire mixture to a greased 9×13 inch baking dish. Top evenly with the remaining shredded cheese.

Bake for 20-25 minutes, until the casserole is bubbly and the cheese on top is golden brown and deliciously melted.

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making for perfect slices.

Pro Tips for Success

For the most authentic flavor, do not use pre-shredded cheese. These cheeses are coated with anti-caking agents that prevent them from melting smoothly. Shredding your own cheese guarantees a velvety, lump-free sauce. Furthermore, take the time to properly brown the chicken. Those browned bits left in the pan are flavor gold—deglaze the pan with the broth to capture every last bit. Finally, always let your casserole rest after baking. This crucial step allows the layers to settle, ensuring you get a clean, beautiful scoop instead of a soupy mess.

For an exciting variation on chicken dishes, check out our High-Protein Chicken Enchilada Bowls, where you’ll find a unique blend of flavors and textures that complements your casserole experience.

Storage & Reheating Tips

Store any leftover Cheesy Shredded Chicken Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, the oven method works best to maintain texture. Place individual portions in an oven-safe dish, add a splash of broth or cream to keep it moist, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but stir it halfway through to distribute the heat evenly. I do not recommend freezing this casserole, as the creamy sauce can separate and become grainy upon thawing.

What to Serve With This Recipe

To create a truly authentic Alpine meal, serve this hearty casserole with simple, complementary sides. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. For a classic Swiss pairing, offer a side of tangy sauerkraut or a refreshing cucumber salad with dill and sour cream. A crusty baguette or soft dinner rolls are essential for mopping up every last bit of the cheesy sauce. For a beverage, a dry Riesling or a light, malty lager would be the perfect accompaniment.

To elevate your meal, consider serving this casserole with a side of Buffalo Chicken Salad | High Protein, which adds a refreshing crunch and zesty kick to your comforting dish.

FAQs

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes to the cooking time since it will be starting from cold.

What is the best chicken for this recipe?

I prefer chicken breasts for their lean texture, but boneless, skinless thighs work wonderfully too. Thighs have more fat, which results in an even more flavorful and moist shredded chicken for your casserole.

Can I use a different type of pasta?

Yes, you can! Any short pasta with grooves or tubes that can hold the sauce is ideal. Try rotini, cavatappi, or shells. Just be sure to cook it to al dente to prevent it from becoming mushy during baking.

How can I tell when the casserole is done baking?

The casserole is ready when the edges are bubbling vigorously and the cheese on top has transformed into a beautiful, spotty golden-brown crust. An internal thermometer inserted into the center should read at least 165°F (74°C).

Is this chicken pasta bake freezer-friendly?

I do not recommend freezing this particular recipe. The dairy-based sauce can separate and become watery or grainy when thawed and reheated, compromising the creamy texture that makes this dish so special.

The origins of this dish trace back to the **Swiss Alps**, where hearty and comforting meals are a staple during the cold months. The culinary traditions from the Alpine region emphasize fresh, local ingredients that create rich and savory flavors.

Nutrition Information (per serving)

Estimates based on 8 servings.

Nutrient	Amount
Calories	~520 kcal
Total Fat	28g
Saturated Fat	16g
Cholesterol	125mg
Sodium	580mg
Total Carbohydrates	35g
Dietary Fiber	2g
Sugars	3g
Protein	35g

 

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