Monterey Creamy Chicken & Green Bean Pasta Bake
If you’ve ever wondered what would happen if a cozy chicken casserole, creamy mac n cheese, and green bean casserole had a delicious little baby… this is it. Say hello to Cheesy Monterey, Creamy Chicken & Green Bean Pasta Bake—the ultimate comfort food that gives “mom made dinner” energy without requiring mom-level effort.
We’re talkin’ tender shredded chicken, twisty fusilloni noodles (aka the pasta with the drama), snappy green beans, a super creamy, cheesy sauce, and yes—a glorious layer of crispy French fried onions on top. It’s creamy. It’s crunchy. It’s low-effort. It’s high reward.
Why You’ll Love Cheesy, Creamy Chicken & Green Bean Pasta Bake
❤️ Family-Friendly Vibes – This bake hits all the comforting notes and even gets some green veggies in. Win-win for picky eaters and adults with taste buds.
❤️ Leftovers That Slap – Reheat this and it comes back to life like it never saw a fridge.
❤️ So Easy to Customize – Swap the protein, change up the veggies, or use whatever short pasta you have on hand. This is a “use what ya got” kind of meal.
❤️ Make-Ahead Approved – Assemble it in advance and bake when ready. Perfect for meal prep or those nights when you have zero energy and no dinner plan.
📝 Ingredients You’ll Need:
- Shredded cooked chicken (rotisserie works great!)
- Fusilloni or other pasta (rotini, penne, etc.)
- Canned green beans (fresh works too if you blanch them first)
- Cream of chicken soup (don’t come for me—it works)
- Milk
- Freshly shredded cheddar cheese
- Garlic powder, onion powder
- French fried onions (the crispy crown 👑)
👩🍳 Tips & Tricks for Best Results:
✨ Undercook the Pasta Slightly – Boil it 1-2 minutes less than package directions. It’ll finish cooking in the oven and absorb all that creamy goodness without getting mushy.
✨ Use Freshly Shredded Cheese – Pre-shredded cheese has anti-caking agents that can make your sauce gritty. Shred your own and thank yourself later.
✨ Don’t Skip the French Fried Onions – Not only do they bring crunch, but they also give nostalgic green bean casserole vibes. If you’re feeling fancy, mix some into the bake and pile them on top.
✨ Add a Splash of Chicken Broth When Reheating – (If needed) This keeps it creamy and prevents sad, dry leftovers.
💡 Fun Fact:
Fusilloni is like fusilli’s glow-up cousin. It’s bigger, twistier, and holds onto sauce like it was born for it. No shade to penne, but fusilloni is the moment.
How to Serve It:
This dish is a meal in itself, but if you want to round it out, serve with:
- A simple green salad
- Garlic bread (because carbs on carbs is a love language)
- Fruit salad or applesauce for the nostalgic school-lunch energy
Final Thoughts:
This Cheesy, Creamy Chicken & Green Bean Pasta Bake is everything I want in a weeknight dinner—easy, cozy, satisfying, and made with mostly pantry staples. It’s giving “everyone asks for the recipe” energy. You’ll make it once, and it’s immediately in your rotation.
Let me know if you try it—and tag me so I can see that crispy onion topping in action 🧅🔥
Cheesy, Creamy Chicken & Green Bean Pasta Bake
Ingredients
- 1-10.5 oz can cream of chicken soup
- 8 oz container sour cream room temp or tempered
- 1 C Water
- 1 t Knorr chicken bouillon
- 5 garlic cloves minced
- ½ t paprika
- ¼ t garlic powder
- ¼ t onion powder
- ½ t salt
- 1 t freshly cracked pepper
- 1-2 Cans of Green Beans
- 8 oz Fusilloni
- 2 cups Monterey Jack cheese freshly grated
- 2 cups rotisserie chicken
- 1-6 oz can French’s crispy fried onions
Instructions
- Grease a 9×13 casserole dish with nonstick cooking spray or butter. Preheat the oven to 350°F. Get the pasta water boiling and cook your pasta, I usually cook it 2 minutes under the suggested time, it will finish cooking in the oven. If you didn’t set your sour cream out ahead of time, I suggest tempering it with quick bursts in the microwave. I use a big bowl, spread it thin, and do short bursts in the microwave.
- In the casserole dish, combine the cream of chicken soup, sour cream, water, and bouillon. Add seasonings, then whisk until smooth and creamy with no lumps.
- Stir in the canned green beans, shredded chicken, half of the shredded cheese, and the fusilloni pasta that has been cooked 2 minutes less than the package directions. Mix well to evenly combine and distribute all ingredients.
- Sprinkle the remaining cheese evenly over the top. Finally, add a generous layer of crispy fried onions.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the edges are bubbling
