CHEESY CHICKEN CASSEROLE
Cheesy Chicken Casserole has pasta in a creamy cheesy sauce baked until golden and bubbly.
Provided by Holly Nilsson
Categories Casserole Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Cook shells al dente according to package directions.
- Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
- In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
- Spread into a 9x13 casserole dish. Top with remaining cheese.
- Bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 649 kcal, Carbohydrate 32 g, Protein 40 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 138 mg, Sodium 1197 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, chicken broth, heavy cream, penne pasta, parmesan cheese, mozzarella cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a pot, heat oil and add chicken.
- Season chicken with salt and pepper.
- Add garlic, then brown the chicken.
- Add broth, heavy cream, and pasta, and bring to a boil.
- Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
- Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
- Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
- Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
- Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1227 calories, Carbohydrate 83 grams, Fat 77 grams, Fiber 2 grams, Protein 58 grams, Sugar 9 grams
CHEESY VEGGIE BAKED PASTA
Add carrot, zucchini and spinach to this pasta dish loaded with mozzarella and fontina.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
- Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
PARMESAN-SHRIMP PASTA BAKE
Looking for a seafood dinner? Then check out this cheesy shrimp pasta bake made with Gold Medal® all-purpose flour - ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
- Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
- Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
- Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.
Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 560 mg
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