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Three-Cheese Chicken Bake Recipe

Three-Cheese Chicken Bake Recipe

This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! —Vicki Raatz, Waterloo, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:12-15 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 jar (8 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon dried basil
  • 1 package (8 ounces) noodles, cooked and drained
  • 3 cups diced cooked chicken
  • 2 cups ricotta cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup buttered bread crumbs


  • 1. In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
  • 2. In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish.
  • 3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 12-15 servings.

Nutritional Facts

1 cup: 279 calories, 15g fat (8g saturated fat), 77mg cholesterol, 440mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 19g protein.

Reviews for Three-Cheese Chicken Bake

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2124arizona User ID: 845443 268365
Reviewed Jun. 24, 2017

"The combination of the flavors of this casserole are unforgettably good. We love the mixture of cheeses here."

ms11145 User ID: 1604521 257580
Reviewed Dec. 2, 2016

"Since I had been sick all day, I needed a quick dish to make for dinner. To save time (and my energy) I used canned chicken. I also had to sub cream cheese for the ricotta. Family loved this dish. I wanted to make this a 1 pot meal, so I added some frozen green peas. I did add milk to the mixture to make it creamier. Family loved it! Next time I am going to try ham instead of the chicken."

katecrid47 User ID: 7098019 4717
Reviewed Oct. 7, 2014

"This was good. Simple enough. My kids did not care for the pimentos but the husband liked the dish. It was thicker than I expected and it didn't get "bubbly" in oven. Might add a little milk in the soup mixture next time Overall a keeper recipe."

dvierzen User ID: 7402990 4482
Reviewed Jan. 28, 2014

"My fiance and I loved this dish!! I didn't have ricotta cheese on hand, so I added another can of cream of chicken soup. It was still delicious,so I imagine it's even better with the ricotta cheese!"

1275 User ID: 6324211 2322
Reviewed Dec. 11, 2011

"This casserole is so creamy! I halved the recipe to feed my family of 6. Instead of using condensed chicken soup- try using a healthier and cheaper way to make it. In a small saucepan over medium heat, melt 3 tablespoons butter and 3 tablespoons flour and stir. Add 1/4 cup chicken broth and 3/4 cup milk to mixture and cook and stir until thickened. Instead of using chicken you can try using cubed fully cooked ham. Instead of using cheddar cheese, you can also try mozzarella cheese. Also, you don't have to bake it for as long as it is said. I baked mine for only 35 minutes without bread crumbs and it was fine and well heated through. Overall, this is a very creamy and easy recipe, I would definitely recommend it."

Bean Q User ID: 4900811 5956
Reviewed Oct. 22, 2010

"Used cottage cheese instead of ricotta and 6-7 cups uncooked noodles"

fuzzbuckets User ID: 1170285 199064
Reviewed Oct. 6, 2010

"One of our favorite recipes. We laughed when we read it should serve 12 -15. 6 servings max is all we get out of it. Yum!"

gparker User ID: 1245472 4322
Reviewed May. 11, 2010

"Very, very dry ended up adding milk to try to moisten. Not enough chicken and only fed a family of 5."

kathyferickson User ID: 1177782 199063
Reviewed Oct. 17, 2009

"I thought it was a bit bland. I'm not sure the ricotta adds anything to this dish. Might try sour cream next time. it reminds me of tuna casserole, only with chicken. Grandkids loved it though."

Margaret Mary Jannace User ID: 4434642 7452
Reviewed Oct. 17, 2009

"This is a great dish, especially, in the fall and winter. I made it and my children loved it saying it was real comfort food on a cold and rainy day! Very easy to make. Highly recommend this tasty casserole!"

tkarinas User ID: 4389335 6794
Reviewed Oct. 10, 2009

"I like the contents of the recipe and think this would make an awesome meal."

nancye49 User ID: 4289123 2321
Reviewed Oct. 10, 2009

"I used fresh mushrooms and doubled the recipe. Left out the pimientos and used roasted red peppers instead. Everyone loved it even my very picky grandson. No leftovers.

Great dish. Nancy"

Ladycook User ID: 253985 5538
Reviewed Jun. 27, 2008

"I made this for company last night, and everyone loved it. There were only eight of us, and we almost finished it. Great recipe for entertaining."

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