Chicken and Pasta Bake
A comforting casserole featuring tender pasta, succulent chicken, and cheesy goodness, perfect for weeknight dinners and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups uncooked pasta
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup cooked chicken, diced
- 1 can cream of chicken soup
- 1/2 cup milk
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the pasta in boiling water until al dente, then drain and set aside.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked pasta, diced chicken, cream of chicken soup, milk, and shredded cheese. Stir until well blended.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Bake for about 25-30 minutes, until bubbly and golden on top.
- Let cool slightly before serving and enjoy!
Notes
Feel free to substitute cheese or protein based on your preference. Leftovers can be refrigerated for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://www.tastysavvy.com/paula-deens-chicken-and-pasta-bake/