Chicken Farfalle Casserole Recipes

Steps:

• Cream the cream cheese and the sour cream together in a bowl and set aside.
• In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
• Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
• It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
• Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
• Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
• Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
• Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
• When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
• Turn down the heat to medium low.
• Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
• Turn off the heat and let sauce cool slightly.
• Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
• Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
• Add the mushrooms & onions to the sauce and blend.
• Add the spinach, chicken and cashews to the sauce.
• Turn the burner on very low to keep warm while cooking the pasta.
• Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
• Drain the pasta and then add the hot pasta to the hot vegetable sauce.
• Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
• Mix the topping ingredients together in a small bowl.
• Sprinkle the topping evenly over the casserole.
• Bake 350 degrees for 20 minutes.
• Serve & enjoy.

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Steps:

• 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.

Steps:

• Cook pasta. Spray 2 quart casserole with Pam.
• Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
• Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.

Steps:

• Preheat oven to 375 degrees. Spray a deep 9 x 13 inch baking dish with non-stick cooking spray. Set dish aside.
• Cook pasta al dente, as directed on package.
• Drain pasta and place in a large bowl.
• Add in shredded chicken and marinara sauce (add more sauce if needed).
• Mix well.
• Dump half of the pasta/chicken mixture into the bottom of the prepared pan.
• Top with half of the mozzarella cheese, half of the Parmesan cheese and half of the basil.
• Repeat layers with remaining items.
• Place casserole in the preheated oven and bake for 25 minutes or until cheese is bubbly and casserole is heated through.