CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Creamy Baked Tomato-Chicken Casserole image

A creamy tomato-chicken casserole.

Provided by Becky Webster

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon lemon-pepper seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter, or as needed
2 cups dried penne pasta
1 (14.5 ounce) can diced tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
¼ (10 ounce) package frozen peas
¼ (10 ounce) package frozen cauliflower and broccoli
3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
Bake in the preheated oven until bubbly and browned, about 42 minutes.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g