Creamy Chicken And Pasta Casserole Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Steps:

• Cook pasta while browning chicken.
• Sauté vegetables, add garlic for the last minute.
• In large bowl mix all ingredients well and put in 9x13 casserole dish.
• Sprinkle remaining cheese and bread crumbs on top.
• Cover and bake 30 min at 400, uncover and broil until browned.

Steps:

• Preheat oven to 350 degrees and spray your 13x9 inch casserole dish with nonstick cooking spray.
• Heat oil in a 12-inch skillet over medium-high heat. Add onion and red pepper flakes, and salt; cook until softened. Toss in the garlic and Italian seasoning and cook until fragrant, about 30 seconds to a minute.
• Pour in the diced tomatoes and tomato sauce and bring to a boil. Reduce the heat to medium and allow gently boiling (or vigorously simmering) for 15 minutes.
• While the sauce simmers mix the Mozzarella and Parmesan together in a bowl. Also a good time to cook your pasta.
• Reduce heat to medium-low. Stir in the cream cheese and evaporated milk. Stir until combined well.
• Slowly add half of the Mozzarella and Parmesan mixture while stirring (save the other half for the top.) Continue stirring or whisking until the cheese is melted in and combined. Taste to check for seasoning and add in salt and pepper to suit your taste.
• Add the chicken and pasta to the sauce and toss (or stir) to coat completely with the sauce. Pour the entire mixture into the prepare casserole dish. Use a spoon to flatten it down into the dish.
• Sprinkle the top with the remaining cheese. Place the casserole into the preheated oven and cook for 30 minutes.
• After the cook time allow to sit for 5-10 minutes before servining.

Steps:

• 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.

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:

• Heat oven to 350ºF.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
• Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
• Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.