Pantry Chicken Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- cooking spray 1 (16 ounce) package penne pasta 4 tablespoons salted butter 1 large onion, chopped 1 green bell pepper - stemmed, seeded, and finely chopped 1 (8 ounce) package sliced fresh mushrooms 3 cloves garlic, minced 2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed 1 (14.5 ounce) can diced tomatoes, undrained 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained 1 (4 ounce) can mild chopped green chile peppers 4 cups cooked chicken, cut into bite-sized pieces
Nutrition Info
- 501.6 caloriescarbohydrate: 42 gcholesterol: 91.7 mgfat: 24.1 gfiber: 3 gprotein: 29.7 gsaturatedFat: 11.8 gservingSize: -sodium: 948.9 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Pantry Chicken Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.