Crazy Mixed Up Chicken Pasta Casserole Recipes

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CRAZY GOOD CHICKEN CASSEROLE RECIPE - (4.1/5)



Crazy Good Chicken Casserole Recipe - (4.1/5) image

Provided by lorimar80

Number Of Ingredients 7

4 to 5 chicken breasts, boneless, skinless
6 strips quality bacon, cooked and crumbled
2 cans cream of chicken soup
2 cups Monterrey Jack cheese, shredded
1 (16-ounce) box dried spiral pasta
1 tablespoon garlic powder
Salt and pepper, to taste

Steps:

  • Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13-inch baking pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well. Pour into prepared baking dish. Top with bacon crumbles then the remaining cup of Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

CRAZY GOOD CASSEROLE



Crazy Good Casserole image

This is a creamy, cheesy, yummy casserole that your whole family will enjoy! I always use more cheese than the recipe calls for, because I am a cheese lover.

Provided by Karen E.

Categories     Chicken

Time 40m

Yield 1 9 x 13 pan, 8 serving(s)

Number Of Ingredients 7

4 -5 boneless skinless chicken breasts
6 slices of quality bacon
2 (14 1/2 ounce) cans cream of chicken soup
2 cups shredded monterey jack cheese
1 (16 ounce) box dried spiral shaped pasta
1 tablespoon garlic powder
salt and pepper

Steps:

  • Cook and crumble bacon.
  • While bacon is cooking, cut chicken into bite sized chunks.
  • Set cooked bacon aside for later use.
  • In the same pan, cook chicken in bacon drippings.
  • Add garlic powder and salt and pepper to taste.
  • While chicken is cooking, prepare pasta according to directions.
  • Spray a 9 x 13 pan with non-stick cooking spray.
  • Preheat oven to 400°F.
  • Drain pasta, return to pot.
  • Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
  • Stir to mix well.
  • Pour into prepared baking pan.
  • Top with crumbled bacon and remaining Monterrey Jack cheese.
  • Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

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