Chicken Pasta Casserole Recipe

Chicken Pasta Casserole Recipe

This Chicken Pasta Casserole With Mushrooms And Sun-Dried Tomatoes is the perfect recipe for a romantic dinner or for the whole family!

Course Main Course

Cuisine Italian

Keyword chicken pasta bake, dinner, pasta, pasta recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 507kcal

Author Lisa O'Driscoll

Ingredients

16 ounces Penne pasta (1 box)
1 tbsp olive oil
2 lbs boneless chicken diced
8 oz mushrooms quartered
2 cloves chopped garlic
1/4 cup sun-dried tomatoes
24 ounces Bertolli® Organic Traditional Tomato & Basil Sauce (1 jar)
24 ounces Bertolli® Organic Cream Alfredo Sauce (1 jar)
2 cups shredded mozzarella separated
1/4 cup shredded parmesan
Chopped parsley and red pepper flakes for garnish

Instructions

Preheat oven to 350
Cook pasta according to directions on box
16 ounces Penne pasta
In a separate pan, sautee chicken in olive oil
2 lbs boneless chicken, 1 tbsp olive oil
Cook until almost done, then add mushrooms for the last 2-3 minutes
8 oz mushrooms
In a large bowl, combine chicken and mushrooms with garlic, sun-dried tomatoes, tomato & basil sauce and alfredo sauce.
2 cloves chopped garlic, 1/4 cup sun-dried tomatoes, 24 ounces Bertolli® Organic Traditional Tomato & Basil Sauce, 24 ounces Bertolli® Organic Cream Alfredo Sauce
Stir in 1 1/2 cups mozzarella cheese
2 cups shredded mozzarella
Combine pasta and chicken mixture in a 9 x 13 baking dish.
Top with remaining cheese.
Bake uncovered at 350 for 20 minutes
Top with shredded parmesan and garnish with red pepper flakes and chopped parsley.
1/4 cup shredded parmesan, Chopped parsley and red pepper flakes for garnish

Notes

To freeze your leftovers, just store the cooked and cooled casserole in a freezer-safe container, or a casserole dish you've wrapped well with a layer of plastic wrap, then a layer or aluminum foil. It will stay good in the freezer for up to three months

Nutrition