Cheesy Chicken Casserole
User Reviews
4.6
Cheesy Chicken Casserole
Description
This casserole begins by cooking pasta and chicken separately, seasoning the chicken with salt and pepper. Onions and garlic are sautéed with butter until softened, then seasoned with oregano, basil, and red pepper flakes. Chicken broth and diced tomatoes are added and simmered to develop flavor before tossing the sauce with pasta, chicken, and mozzarella cheese. The mixture is transferred to a casserole dish, topped with the remaining mozzarella, and baked until bubbly and melted.
The combination yields tender pasta and juicy chicken in a tomato-herb sauce with a smooth cheesy topping. The recipe suggests optionally adding a breadcrumb topping mixed with melted butter for extra texture. The dish is flexible, allowing for various mix-ins to suit available ingredients.
Leftovers should be cooled and stored in airtight containers, keeping well refrigerated for several days. The casserole can be reheated in the oven or microwave, preserving its creamy texture.
Ingredients
- 1 pound pasta any kind of pasta you have in your pantry
- 2 tablespoon olive oil
- 1 pound chicken breast boneless, skinless, chopped in small 1 inch pieces
- salt to taste
- black pepper to taste
- 2 tablespoon butter
- 1 large onion chopped
- 5 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon red pepper flakes
- 1 cup chicken broth low sodium or no sodium added
- 28 ounce diced tomatoes 1 can
- 2 cups mozzarella cheese shredded
Instructions
- Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.
- Prep the oven: Preheat oven to 375°F.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.
- Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.
- Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.
- Assemble the Casserole: Transfer the cooked pasta to a 9x13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.
- Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.
Notes
- For a crunchy topping, mix 1 tablespoon melted butter with ¼ cup breadcrumbs and sprinkle over the casserole before baking.
- Add vegetables or spices as desired to customize this dish.
- Store cooled leftovers in an airtight container in the refrigerator for 3 to 5 days before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 597kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 88mg | 29% |
| Sodium | 532mg | 22% |
| Potassium | 806mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 262mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
