CHEESY CHICKEN CASSEROLE
- 1 package (16 oz) bow-tie (farfalle) pasta
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 cups cubed or shredded cooked chicken
- 1 1/2 cups shredded white Cheddar cheese (6 oz)
- 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley, if desired
- Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
- Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
- Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.
Nutrition Facts : Calories 718.0, Carbohydrate 88.2 g, Cholesterol 85.8 mg, Fiber 3.7 g, Protein 39.2 g, SaturatedFat 10.1 g, ServingSize 1 Serving, Sodium 585.0 mg, Sugar 3.2 g
CREAMY CHEESY CHICKEN PASTA CASSEROLE
I made this recipe up one night when I found a recipe calling for frozen pasta vegetable mix. This is much more economical and much tastier. Even my husband who does not like vegetables loves it.
Provided by PaigeParkerMomma
Categories One Dish Meal
Yield 6-8 serving(s)
Number Of Ingredients 6
- 1 lb boneless skinless chicken
- 1 (2 lb) box rotini pasta
- 1 (10 1/2 ounce) can fat-free cream of chicken soup
- 1 lb Velveeta reduced fat cheese product, cubed
- 1/4 cup skim milk
- 1 (10 ounce) package california-blend frozen vegetables (broccoli or cauliflower or carrot mix) or 1 (10 ounce) package your favorite vegetables
- Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
- Chop chicken up into small bite-size pieces.
- Cook Rotini as directed on box.
- Cook vegetables until tender then drain.
- In large sauce pan blend together soup, milk and cheese stir until melted.
- Add in the chicken pasta and vegetables.
- Pour into Pam sprayed 9x13-inch baking pan.
- Cover with foil.
- Bake 35-45 minutes at 350°F.
CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA
Nothing says comfort like a good chicken casserole. Perfect for using left-over chicken or turkey! Hey ladies & gents, use it when you don't know what to do with all the leftover Thanksgiving turkey. I normally cut up the chicken and mix the sauce ingredients the night before. Next day - all there is to do is put everything together, stick it in the oven and voila, dinner is ready in no time for those rushed weekday nights! Note that this serves 10ish, therefore you may want to halve it depending on size of family.
Provided by ForeverMama
Yield 10 serving(s)
Number Of Ingredients 13
- 1 (16 ounce) package elbow macaroni or 1 (16 ounce) package penne pasta
- 2 cups mozzarella cheese, grated
- 1 small rotisserie chicken, chopped into large chunks
- 2 (14 ounce) jars alfredo sauce
- 1 (8 ounce) container sour cream (I imagine yogurt can be used to save on calories, but because I haven't used it, not sure of results)
- 1 (15 ounce) container ricotta cheese
- 2 teaspoons garlic and parsley seasoning (or 2 cloves of garlic, minced)
- 3/4-1 cup grated parmesan cheese
- 2 tablespoons onion powder
- 3 teaspoons lemon pepper seasoning (optional)
- freshly grated black pepper (to taste)
- 1/4 teaspoon cayenne
- 1 cup fresh parsley, chopped
- Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
- In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
- Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
- Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.
Top Asked Questions
How to cook Cheesy Chicken Pasta?Stir in the garlic and cook till aromatic for about 1 minute. Combine the cheesy chicken pasta: Add the pasta, chicken broth, milk, stir and bring to a boil. Reduce the heat, cover and simmer for 15 – 20 minutes or until the pasta is cooked. Uncover and if there’s any more liquid cook for another 5 minutes or until all the liquid has cooked off.
How to cook cheesy chicken casserole?Cheesy Chicken Casserole has pasta in a creamy cheesy sauce baked until golden and bubbly. Heat oven to 375°F. Cook shells al dente according to package directions. Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
What are the ingredients in a chicken and pasta casserole?This chicken and pasta casserole gets its creamy from milk and cream cheese—and plenty of color from crisp-tender celery, red onions and red peppers. Heat oven to 350ºF.
What is the best way to make a pasta casserole?Stir in the parsley, pepper, diced chicken, condensed soup, milk, sour cream, and the cooked vegetables. Stir and taste the mixture; add salt as needed. Combine the drained cooked pasta with the sauce and vegetables. Spoon the pasta and chicken mixture into the prepared casserole. Sprinkle the top evenly with the Parmesan cheese.
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