Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings
This Italian Chicken Casserole is simply the best! Ready in just an hour, this comfort food is what you just might need today!
Ingredients:
1/2 c chicken stock
4 ounces cream cheese, cubed
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons butter
1 small onion chopped
3 tablespoons grated Parmesan cheese divided
8 ounces uncooked bowtie, farfalle pasta -OR- your choice of shaped pasta
1/4 c red bell peppers diced
1 envelope of dry Italian dressing mix for my EU readers who can’t get this, here’s a good copycat you can make yourself–Italian Dressing Mix. Use 2 tbs of the mix
2 cloves garlic, minced
10.75 ounces can cream of chicken soup
1 c milk or half and half
Directions:
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to top the cooking process.
Place a large skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the chicken cubes, then cook for a few minutes until brown.
Add bell peppers, onion, and garlic. Saute for about 3 minutes or until soft and aromatic.
Add stock, soup, and milk. Whisk until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Add the cream cheese, then stir until melted completely.
Add the dressing mix and 2 tablespoons of Parmesan cheese, then stir until well incorporated.
Add the drained pasta, then toss until well coated with the delicious sauce.
Serve and enjoy!
Note:
If you want to turn this into a casserole:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 2-quart casserole dish.
Transfer the chicken mixture into the prepared pan and spread it evenly.
Sprinkle the rest of the Parmesan cheese on top.
Place it inside the preheated oven and bake for about 30 to 40 minutes or until done.
Serve and enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 767 kcal | Carbohydrates: 57g | Protein: 64g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 208mg | Sodium: 1124mg | Potassium: 1214mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1188IU | Vitamin C: 17mg | Calcium: 181mg | Iron: 3mg
Ingredients
- 1/2 c chicken stock
- 4 ounces cream cheese, cubed
- 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 small onion chopped
- 3 tablespoons grated Parmesan cheese divided
- 8 ounces uncooked bowtie, farfalle pasta -OR- your choice of shaped pasta
- 1/4 c red bell peppers diced
- 1 envelope of dry Italian dressing mix for my EU readers who can’t get this, here’s a good copycat you can make yourself–Italian Dressing Mix. Use 2 tbs of the mix
- 2 cloves garlic, minced
- 10.75 ounces can cream of chicken soup
- 1 c milk or half and half
Instructions
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to top the cooking process.
Place a large skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the chicken cubes, then cook for a few minutes until brown.
Add bell peppers, onion, and garlic. Saute for about 3 minutes or until soft and aromatic.
Add stock, soup, and milk. Whisk until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Add the cream cheese, then stir until melted completely.
Add the dressing mix and 2 tablespoons of Parmesan cheese, then stir until well incorporated.
Add the drained pasta, then toss until well coated with the delicious sauce.
Serve and enjoy!
Notes
If you want to turn this into a casserole: Prepare the oven and preheat to 175 degrees C or 350 degrees F. Apply cooking spray to a 2-quart casserole dish. Transfer the chicken mixture into the prepared pan and spread it evenly. Sprinkle the rest of the Parmesan cheese on top. Place it inside the preheated oven and bake for about 30 to 40 minutes or until done. Serve and enjoy! Nutrition Facts: Serving: 1serving | Calories: 767 kcal | Carbohydrates: 57g | Protein: 64g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 208mg | Sodium: 1124mg | Potassium: 1214mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1188IU | Vitamin C: 17mg | Calcium: 181mg | Iron: 3mg
