Baked Chicken with Pasta Recipe

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Creamy, savory, and flavorful, this delicious chicken and pasta dish makes a satisfying main meal. A great recipe for using that leftover chicken or turkey.

Baked Chicken with Pasta (+)

Directions

Sauté onion, pepper, mushrooms and celery in 2 tablespoons of olive oil in a large skillet.
Add pimento, poultry seasoning, thyme leaves, garlic and green pepper.
Stir to combine.
Cook 1-2 more minutes.
Add in soups, broth and Velveeta cheese.
Stir altogether until the cheese is melted.
Add in the chicken (chopped into bite-size pieces) and stir together.
Lower heat to low.
In a pasta pot, bring water to a boil.
Add pasta and cook according to package directions.
Drain.
Add the pasta to the chicken mixture.
Stir to combine and heat through.
Pour into a prepared casserole dish.
Mix together the bread crumbs and the cheese in a medium bowl.
Sprinkle on top of the casserole mixture.
Bake all at 375°F for 25-30 minutes or until golden brown.

Container: large casserole dish, large skillet, pasta pot

Prep Time: 30 minutes

Cook Time: 1 hour

Serving Description: 1 1/2 cups

Servings: 12

Enter desired servings:

Ingredients

-		2 tablespoons olive oil
-		1 onion - medium, chopped
-		1 red bell pepper - seeded and diced
-		3 stalks celery - chopped
-		8 ounces mushrooms - sliced
-		4 ounces pimento - drained and chopped
-		1/2 teaspoon poultry seasoning
-		4 sprigs thyme fresh - just the leaves
-		1 clove garlic - minced
-		10 3/4 ounces cream of celery soup
-		10 3/4 ounces cream of chicken with herbs soup
-		2 cups chicken broth
-		8 ounces Velveeta cheese - cubed
-		4 chicken breasts - skinless, sautéed or grilled with lemon pepper (or use 3 to 4 cups of leftover chicken or turkey)
		ground pepper to taste
-		16 ounces spaghetti , fettuccini or angel hair pasta
-		1 cup seasoned bread crumbs
-		1/2 cup Romano cheese - shredded or parmesan cheese, shredded