Best Creamy Italian Chicken Casserole Recipes

CREAMY ITALIAN CHICKEN CASSEROLE

Creamy Italian Chicken Casserole image

There are many Creamy Chicken Casseroles, but I do believe this one is just a tad bit different. This was adapted from a recipe received from All Recipes which was submitted by Blondeprincess. I have adapted this recipe for my family's own tastes. It is very creamy and to us, very good. We served this with salad and garlic breadsticks. This can also be served over rice if preferred.

Provided by NoCookDonna

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) package Italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onion, chopped (using some of the green)
1 (10 ounce) package rigatoni pasta

Steps:

Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Nutrition Facts : Calories 369.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 107, Sodium 590.7, Carbohydrate 34.1, Fiber 2.1, Sugar 2.7, Protein 36.2

CREAMY ITALIAN CHICKEN CASSEROLE

Creamy Italian Chicken Casserole image

How to make Creamy Italian Chicken Casserole

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
4 garlic cloves, minced
2 pounds chicken, cooked and chopped
2 (14.5 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
4 ounces cream cheese, softened
2 cups mozzarella cheese, shredded
8 ounces pasta, (I used elbow macaroni)
Oregano, to taste

Steps:

Preheat oven to 350 degrees.
Cook pasta according to package and keep warm. Lightly spray a 9x13-inch baking dish with nonstick spray.
Season and cook chicken. Chop chicken into cubes.
In large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat, let boil for about 3 minutes. Reduce heat, and simmer until sauce is slightly thickened.
Add cream cheese and 1 cup mozzarella cheese. Cook while stirring constantly until cheeses are melted. Add pasta, tossing gently to coat.
Spoon entire pan into prepared baking dish and top with remaining cheese. Sprinkle with oregano and bake for 30 minutes.

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