Description
A simple baked pasta dish featuring chicken and mixed vegetables.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain well.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and carrots to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the broccoli florets and cook for 3 more minutes.
- Add the diced tomatoes, cream of chicken soup, and milk to the skillet. Stir until combined.
- Remove the skillet from the heat. Stir in the cooked chicken and the drained pasta. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Notes
- You can substitute any firm vegetable you prefer for the carrots or broccoli.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 75
Keywords: chicken, pasta, bake, casserole, vegetables, cheesy, comfort food