Creamy Chicken And Pasta Casserole Recipes

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CREAMY CHICKEN AND PASTA



Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREAMY CHICKEN AND PASTA CASSEROLE



Creamy Chicken and Pasta Casserole image

Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.

Provided by asbusto

Categories     Chicken Breast

Time 1h5m

Yield 1 Cup, 8 serving(s)

Number Of Ingredients 11

3 cups medium egg noodles, cooked
2 chicken breast halves, browned and chopped or shredded
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 small onion, chopped
2 garlic cloves (or 1 tsp. garlic powder)
1 (10 3/4 ounce) can cream of chicken and mushroom soup (or whatever variety you prefer)
1/2 cup milk
1/2 cup sour cream
8 ounces cheese (save 1/3)
1/2 cup breadcrumbs

Steps:

  • Cook pasta while browning chicken.
  • Sauté vegetables, add garlic for the last minute.
  • In large bowl mix all ingredients well and put in 9x13 casserole dish.
  • Sprinkle remaining cheese and bread crumbs on top.
  • Cover and bake 30 min at 400, uncover and broil until browned.

Nutrition Facts : Calories 283.5, Fat 13.8, SaturatedFat 7.4, Cholesterol 55.6, Sodium 363, Carbohydrate 25.6, Fiber 1.5, Sugar 1.5, Protein 14.2

CREAMY CHICKEN AND PASTA CASSEROLE



Creamy Chicken and Pasta Casserole image

This chicken and pasta casserole gets its creamy from milk and cream cheese-and plenty of color from crisp-tender celery, red onions and red peppers.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

3/4 cup each chopped celery, red onions and red peppers
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
2 cups milk
1/4 tsp. garlic salt
4 cups cooked rotini pasta
3 cups chopped cooked chicken breasts
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
  • Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
  • Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

CREAMY CHICKEN PASTA CASSEROLE



Creamy Chicken Pasta Casserole image

I am always looking for new ways to cook pasta that is easy and affordable. I try to avoid the canned premade soups when at all possible so I came up with this rather easy creamy sauce to change up the standard tomato sauce. The kids and hubby loved it. You can add anything you and your family likes and play around with the topping (I think a crunchy topping would taste good here too.) For the chicken I just roasted a few breast in the oven but you can use any left over or precooked you have. Also keep in mind the brand of Italian seasoning will have a different herb blend so be sure to use one you like.

Provided by Maiden77

Categories     Chicken

Time 1h

Yield 1 casserole

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 pinch red pepper flakes
1 teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon dried Italian seasoning
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans tomato sauce
1 (12 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened and cut into smeller pieces
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
salt and pepper, to taste
2 -3 cups chicken, cooked and shredded
1 lb spaghetti, cooked just short of al dente (can use any pasta)

Steps:

  • Preheat oven to 350 degrees and spray your 13x9 inch casserole dish with nonstick cooking spray.
  • Heat oil in a 12-inch skillet over medium-high heat. Add onion and red pepper flakes, and salt; cook until softened. Toss in the garlic and Italian seasoning and cook until fragrant, about 30 seconds to a minute.
  • Pour in the diced tomatoes and tomato sauce and bring to a boil. Reduce the heat to medium and allow gently boiling (or vigorously simmering) for 15 minutes.
  • While the sauce simmers mix the Mozzarella and Parmesan together in a bowl. Also a good time to cook your pasta.
  • Reduce heat to medium-low. Stir in the cream cheese and evaporated milk. Stir until combined well.
  • Slowly add half of the Mozzarella and Parmesan mixture while stirring (save the other half for the top.) Continue stirring or whisking until the cheese is melted in and combined. Taste to check for seasoning and add in salt and pepper to suit your taste.
  • Add the chicken and pasta to the sauce and toss (or stir) to coat completely with the sauce. Pour the entire mixture into the prepare casserole dish. Use a spoon to flatten it down into the dish.
  • Sprinkle the top with the remaining cheese. Place the casserole into the preheated oven and cook for 30 minutes.
  • After the cook time allow to sit for 5-10 minutes before servining.

Nutrition Facts : Calories 4723.1, Fat 220.3, SaturatedFat 117.6, Cholesterol 613.1, Sodium 11121.4, Carbohydrate 493.1, Fiber 35.1, Sugar 68.3, Protein 204.1

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

CREAMY CHICKEN AND MUSHROOM CASSEROLE



Creamy Chicken and Mushroom Casserole image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
  • Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
  • Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
  • Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g

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