Ingredients for A L Chicken Pasta Casserole
- 1 1/2 cups cooked boneless skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 1/4 cup chopped sweet green pepper
- 1/4 cup chopped sweet red pepper
- 1/2 cup chopped carrot
- 1/2 cup frozen peas
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/2 cup chopped celery
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon hot chili flakes
- 1 (10 3/4 ounce) can cream of mushroom soup (recipe uses mushroom, not celery)
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup (2 ounces) shredded mozzarella cheese
- 2 cups cooked pasta (small shell or elbow macaroni)
- 1/2 cup milk
- Olive oil (for sautéing)
- Fresh parsley (optional, for garnish)
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How to Make A L Chicken Pasta Casserole
- Preheat oven to 350°F (175°C).
- Cook chicken breasts until cooked through. Shred or dice into bite-sized pieces.
- Cook pasta according to package directions. Drain and set aside.
- Sauté diced onion, carrots, and celery in olive oil until softened.
- In a large bowl, combine cooked chicken, pasta, sautéed vegetables, cream of mushroom soup, milk, shredded cheese, and seasonings.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 30 minutes, or until heated through and bubbly. Do not overbake to avoid dryness.
- Let stand for 5-10 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
39g
Fat
55g
Carbs
23g
