Triple Cheese Chicken Mushroom Pasta Bake Recipes

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THREE-CHEESE CHICKEN BAKE



Three-Cheese Chicken Bake image

This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 13

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (8 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
1 package (8 ounces) noodles, cooked and drained
3 cups diced cooked chicken
2 cups ricotta cheese
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs

Steps:

  • In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts :

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA



Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta image

Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 tablespoons extra-virgin olive oil
1/2 pound pancetta, diced
1/2 pound cremini mushrooms, thinly sliced
1 pound dried penne
5 1/2 cups prepared marinara sauce
1 1/2 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

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