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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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
:large casserole dish, large skillet, pasta pot
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.
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.
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"Quick and easy.Will be making this again."
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