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This is a quick & simple recipe for a cheesy chicken casserole bake made using chicken mince, white sauce, ketchup and lots of mozzarella cheese on top.

Cheesy Chicken Casserole Bake

This is a quick & simple recipe for a cheesy chicken casserole bake made using chicken mince, white sauce, ketchup and lots of mozzarella cheese on top.

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 540 kcal


  • 400 grams elbow macaroni

For the Chicken Mince

  • 2 tablespoon oil
  • 300 grams chicken mince
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2-3 black peppercorns kali mirch
  • ½ inch cinnamon stick
  • 2 whole cloves
  • ½ – 1 teaspoon salt
  • ½ – 1 teaspoon red chili powder

For the White Sauce

  • 3 tablespoon butter
  • 2 tablespoon flour
  • 1 ½ – 2 cups cups milk
  • 1 Knorr chicken cube
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • ½ cup ketchup
  • ½ cup chili garlic sauce
  • 200 grams mozzarella cheese; alternatively 100 grams cheddar cheese & 100 grams mozzarella cheese can be used
  • 2 tablespoon butter for spreading on bottom & side of baking pan
  • 1 teaspoon herbs
  • ½ - 1 teaspoon white pepper


  1. Boil macaroni as per packet directions and set aside.

To prepare the chicken mince:

  1. Heat oil. Add black peppercorns, cinnamon stick & cloves. Sauté for 30 seconds and then add minced garlic & garlic paste. Cook for 30 – 45 seconds to remove the raw taste.
  2. Add chicken mince, salt & red chili pepper and cook with a wooden spoon on medium to high heat for about 2 to 3 minutes. Turn heat to low, cover the mince and let it cook for about 20 – 30 minutes till it is cooked through. Keep aside.

To prepare the white sauce:

  1. Melt butter. Add flour and stir for at least 1-2 minutes to cook out the raw taste of the flour. Pour in about 1 cup of milk, and stir with a whisk to make sure there are no lumps in the white sauce.
  2. Keep heating the white sauce on medium heat till you can see small bubbles on the side after which it should start thickening. Use a whisk to mix the white sauce properly. Add chicken cube & rest of spices. Taste and adjust seasonings if required. Keep aside.

Assembling the Casserole

  1. Pre-heat oven to 180 Centigrade.
  2. Take a 10 x 10 or similar size baking pan. A glass Pyrex dish is best as it lets you see the layers. Spread butter across the bottom and sides of the dish. Start by adding about half of the elbow macaroni on the bottom. Sprinkle with ¼ teaspoon of white pepper & Italian herbs. Top with half of the white sauce, ketchup & chili garlic sauce. The next step is adding all of the mincemeat. Top with the rest of the elbow macaroni, white sauce, ketchup and chili garlic sauce. Sprinkle with ¼ teaspoon of white pepper & Italian herbs again. Add shredded mozzarella cheese on top of the casserole.

  3. Keep casserole in the oven for about 15 – 20 minutes till the cheese is melted and the casserole is warmed through. Turn the broiler on for the last 5 minutes to give a lovely caramelized cheesy top. Serve hot. 

Recipe Notes

This recipe easily lends itself to adaptions. Instead of using chicken mince, a boneless chicken recipe like the ultimate pan-seared chicken can be used. Just boil, cook or grill as per your personal preference. Alternatively, use leftovers from the fridge – wash the chicken & shred it up to use in the casserole. For more flavor, add jalapeno’s, olives, corn or even some caramelized onions for the layering.