Italian Chicken and Pasta Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Main casserole dish, great for preparing ahead of time and freezing. Special note, to save time , buy a rotisserie chicken and jarred minced garlic to speed up prep time.Or buy a family pack of chicken and boil , then de bone and chop. Ingredients:
1/4 cup butter |
1 cup chopped onion |
4 garlic cloves, minced |
1/4 cup all-purpose flour |
1 cup milk |
2 (14 1/2 ounce) cans diced tomatoes with basil, oregano, and garlic |
1 (15 ounce) can tomato sauce |
3 cups cupped cooked chicken |
4 cups shredded mozzarella cheese, divided |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
1/2 teaspoon sugar |
1 (16 ounce) box bow tie pasta, cooked and kept warm |
Directions:
1. Preheat oven to 350. Spray a large baking or casserold dish with nonstick cooking spray.
2. In a large skillet, melt butter over medium high heat and cook for 5 to 6 minutes or until is tender. Add flour and cook for 2 minutes. Stirring constantly. stir in milk, diced tomatoes,and tomato sauce, cook for 5 to 6 minutes or until slightly thickened. Similar to making gravy from scratch.
3. Stir in chicken, 3 cups cheese,salt, pepper and sugar. Stir in pasta. Spoon mixture into baking dish, then sprinkle with remaining 1 cup cheese.
4. bake for 30 minutes or until hot and bubbly.
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