Baked Chicken Cacciatore Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A quick way to use up leftovers and have a delicious meal! I made this up just tonight and can't wait to taste it. Ingredients:
1/2 lb boneless chicken piece, cooked and shredded |
1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight) |
1 cup sliced fresh mushrooms or 1 (15 ounce) can sliced mushrooms |
2 carrots, shredded (about 1 cup after shredding) |
3 cups prepared spaghetti sauce |
1 can condensed tomato soup |
2 tablespoons olive oil |
2 tablespoons dried basil |
1 tablespoon dried oregano |
3 teaspoons onion powder |
2 teaspoons garlic powder |
1/2 cup italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag) |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Cook pasta in 4 quarts of rapidly boiling water.
2. Shred chicken into bite size pieces.
3. Toss chicken with dried spices.
4. Shred carrots.
5. Slice mushrooms.
6. Drain and rinse pasta.
7. Oil bottom of a large (4 quart) casserole dish with the olive oil.
8. Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
9. Pour spaghetti sauce and condensed soup over all; mix thoroughly.
10. Top with cheese.
11. Cover tightly with foil and bake at 350 degrees F for 30 minutes.
12. Remove foil, and bake for an additional 15 minutes, or until cheese is browned.
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