Recipes - print - Baked Chicken with Pasta

Baked Chicken with Pasta - Recipe

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.
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Baked Chicken with Pasta Recipe
  • Saute 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.
  • *This recipe can be made by substituting turkey for the chicken.
Prep Time: 30 minutes
Cook Time: 1 hour
Container: large casserole dish, large skillet, pasta pot
Servings: 12
-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, sauteed 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