Three Cheese Chicken Casserole

Three Cheese Chicken Casserole

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An old school casserole that’s pure comfort food! Great made with leftovers.


  • 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 anti-clumping agents. 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.

Keywords: Bell Peppers, Canned Soup, Casserole, cheddar, Cheese, cottage cheese, Freezes Well, leftover Chicken, leftover turkey, mushrooms, parmesan, Pasta