Three Cheese Chicken Casserole

the creamiest, cheesiest casserole with chicken, mushrooms and penne.

We’ve been having the dreariest, dark, cold, wet weather all week. How about you? I know it’s good for the plants but I get feeling a little blue. I want to get outside and DO things! Instead, we’ve tucked in and made something warm and comforting and creamy and cheesy! Three Cheese Chicken Casserole!

Three Cheese Chicken Casserole

This Three Cheese Chicken Casserole has just about everything going for it. It’s not only delish, it’s pretty easy, fairly fast, and even faster if you use leftover chicken.

I found this recipe in my little cookbook of family recipes I typed up for my daughter years ago. I seem to turn to these old faves even more during crummy weather! I guess I’m looking for a little comfort and this one delivers! If you’re ever looking for a casserole to take to a family who needs a little pick me up, this is the one.

Three Cheese Chicken Casserole

Three Cheese Chicken Casserole makes a pretty good-sized casserole; I like to set a little aside and freeze it for a quick lunch or “emergency” meal later since there’s only three of us at the house. I love cooking once and eating twice, but I don’t love facing a week of leftovers, if you know what I mean!!

As far as cost, most of these ingredients can be bought and sale with coupons, if you use them. The cheese is the priciest item, so really watch the specials and chuck it in your freezer for casseroles like this. When bell peppers and/or mushrooms are on sale, but extra to last through the next week, too. And yes, you can use rotisserie chicken, but plain old sales priced chicken, leftover, perhaps, will be even less expensive.

Three Cheese Chicken Casserole

Three Cheese Chicken Casserole

  • Servings: 8-10
  • Difficulty: easy
  • Print
  • 8 ounces egg noodles, rigatoni or penne pasta, cooked and drained
  • 2 to three cups of cooked & shredded chicken
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 red or orange bell pepper, diced
  • 8 ounces sliced mushrooms
  • 2 cups (16 ounces) cottage cheese
  • 3/4 cup milk
  • 2 cups (8 ounces) grated Cheddar or Colby (reserve 1/2 cup for top)
  • 1/2 cup grated Parmesan or Asiago (reserve 1/4 cup for top)
  • 1 can (10 3/4 oz.) cream of chicken or mushroom soup
  • 1 tablespoon fresh basil or 1 teaspoon dried, or to taste (Italian seasoning is good, too.)
  • salt and pepper to taste

Preheat oven to 425 degrees F. Butter or Oil a large casserole dish.

In a large skillet, heat the butter over medium high heat until melted. Add vegetables and stir, then cover for several minutes. Uncover and continue cooking until excess liquid has evaporated, the vegetables are softened and the mushrooms slightly browned, stirring as necessary.

Place cottage cheese and milk in a blender or food processor and pulse until smooth.

In a large bowl, add the cottage cheese mixture, cheeses (except the reserved) the soup, herbs, salt and pepper to taste. Mix together. Add in the pasta and chicken.

Place in casserole, cover with cheese, and bake 20 to 25 minutes until warm and bubbly.


  • Prepackaged shredded cheese works well in this, but has a anti clumping agent. Shredding your own makes for the creamiest casserole.
  • As far as the herbs and seasoning, I often add a little more! I just go by taste.

Nutrition Facts – based on 16 oz chicken
Servings 8.0
Amount Per Serving
calories 388
% Daily Value *
Total Fat 22 g 33 %
Saturated Fat 10 g 48 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 64 mg 21 %
Sodium 1304 mg 54 %
Potassium 301 mg 9 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 7 %
Sugars 6 g
Protein 33 g 66 %
Vitamin A 17 %
Vitamin C 35 %
Calcium 13 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be taking this to Fiesta Friday this week, hosted by are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living.


20 thoughts on “Three Cheese Chicken Casserole

  1. Is this good for one serving? Coz it looks like one to me! πŸ˜€ I just had finished a heavy meal, but I feel I need some of this as well! My tummy must have been having too many extra space these days. This is a perfect comfort food, Mollie. I bet this tastes divine with all those cheeses! Thank you for bringing such yummy dish to this week’s FF party. Have a great weekend!

  2. There’s nothing like a big pan of cheesy casserole to chase away the weather blues. We are FINALLY getting some warm weather over here, I was so sick of the wet and cold. I hope it comes your way soon!

  3. Looks so good Mollie. Up until this week we had coldish dreary weather now it’s exatly the opposite I haven’t even had time to put my AC units in, we went from one extreme to the next. Right now it’s 88 degree’s in my house, awful, at this point I would gladly have the cool dreary/ Hope you are well, this recipe is wonderful.

    • This recipe was an absolute hit with the folks! We’re seesawing back and forth – last week was shorts, this week I’ve got my jackets out again. Crazy! I’m with you though, I’d rather have cool than too hot.

      • Worse than being sick in the spring/fall/winter is being sick in the summer. πŸ™‚

        Day 4 … productive cough and a lot of nose blowing. I’m in my robe and nightie, drinking hot tea with honey and lemon and baking a tartine SD loaf.

          • You’re right. I forget that sane people don’t have terms like SD, WW/BF/AP, levain, autolyse, preferment etc rolling around in their brains. Working with sourdough is the most challenging type of bread baking you can DO. Not comforting at all. For that, give me yeast baking every time. πŸ™‚

            • πŸ™‚ Other than making bread at home under my mother’s watchful eye as a teenager, I had more experience with sourdough. I started making it when I was about 20. No info on it. Just all word of mouth, lol! Of course, it was up to today’s standards, I’m sure!

              • My mother was a good cook but would very rarely bake bread. Pizza dough sometimes and with cake yeast. Luckily she worked across the street from a great bakery for many many years. We always ate Italian bread. She’d come home with 3-4 loaves at a time, to feed the 4 of us, and put at least one in the freezer. My first attempt at pizza dough from a cookbook was pretty good and I took over the job from then on. πŸ™‚

Hearing from you makes my day! Comment below.

This site uses Akismet to reduce spam. Learn how your comment data is processed.