Italian Chicken Casserole
This easy to make, budget and family friendly casserole is sure to become a regular in your dinner plan rotation!
Ingredients
Instructions
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Step 1
Cook pasta per package directions, except cook for about 2-3 minutes LESS than recommended if making the casserole version. If you don't plan to bake in the oven, then cook pasta the recommended amount of time suggested on the package. Drain and set aside.Melt butter in a large skillet (I like to use my cast iron skillet so I can finish this off casserole style in the oven without switching dishes) over medium heat then add the onion, garlic and bell pepper and saute until onion is translucent; about 3 minutes. Then add in the cooked chicken and mix into the veggies.To the same pan, add the soup, the milk and the stock and whisk until smooth.Add the cubed cream cheese and stir until it's melted and well blended into sauce.Then add 2 tbs of the Parmesan cheese and the dressing mix and stir until well blended.Add the cooked pasta and toss to coat well with the sauce and heat through. You can serve at this point with no additional cooking.FOR CASSEROLE:Preheat oven to 350 degrees F. Lightly spray a 2-quart casserole (round, square or oblong--11 x 7-and 9 x 9-inch are good). See my note above about starting in my cast iron skillet.Turn chicken/pasta mixture into prepared pan. Sprinkle with the remaining 1 tbs of Parmesan cheese.Bake for 30-40 minutes or until sauce is bubbling and pasta is getting golden brown on the top.
Note
I just cannot explain to you how very delicious and different this chicken casserole from The Midnight Baker is from any other chicken casserole I've ever made. I love the tang of the Italian dressing mix and the pasta (of course) best of all I love making it in my cast iron skillet making it a one dish dinner! It pairs perfectly with a green salad or steamed broccoli.
