Chicken And Pasta Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Steps:

• Saute onion in 1 T of the olive oil for about 5 minutes. Set aside.
• Use the same pan to cook the chicken cubes. Add the other 1 T of olive oil first. Cook for about 5 minutes, stirring once. Then add the curry powder. Stir to coat and simmer for another 2 to 3 minutes. Set aside.
• In a large frying pan, cook crushed tomatoes, black pepper, sage, oregano, chili paste, and garlic until bubbling. Add onions and chicken. Simmer.
• While the sauce mixture is simmering, cook the pasta. Leave it firm and drain.
• In a 2.8 liter casserole dish, combine sauce and pasta. Add 1 1/2 c of the mozzarella cheese and all the parmesan cheese. Stir well.
• Cook casserole at 375 degrees F for 25 minutes covered (it should be bubbly). Sprinkle remaining cheese on top and cook uncovered for an additional 3 to 5 minutes.
• Allow to cool for a few minutes before serving.