This is an easy chicken pasta casserole recipe that can be made with leftover chicken, rotisserie or pan-fried chicken. It’s a tasty weeknight meal with a quick prep.
14ouncesPureed Tomatoes(400 milliliters), see note 3
9ouncesShredded Cheese(250 grams), see note 4
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Instructions
Preheat oven to 400° Fahrenheit (200° Celsius).
Cook the pasta according the package instructions minus 3 (or 4) minutes to avoid overcooking them. Drain the water.
In a large bowl (or the pot), combine together the pasta with sweetcorn, cooked chicken, artichoke hearts, basil, garlic powder, salt, pepper and pureed tomatoes. Mix everything well so that the seasoning is distributed evenly.
Pour this mixture into a casserole dish (see note 5) and cover with shredded cheese.
Bake at 400° Fahrenheit (200° Celsius) for 25 minutes or until the cheese is nice golden brown and the juice is bubbling away.
Enjoy!
Notes
You can use either canned or frozen sweetcorn.
All kinds of chicken will work here – rotisserie chicken, meal-prep, leftovers or cooked (thighs or breast).
Instead of dried basil, you can use dried oregano or marjoram.
I used cheddar, but if you prefer to use other type of cheese, feel free to do it.
The dimensions of the oven-proof dish I used were: 9×7 inch (23×18 centimeters). This dish was 3 inch (7 cm) deep.
The post above this recipe card contains more tips and FAQ’s, if needed.
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Casserole Recipe
Nutrition Facts
Chicken Pasta Casserole
Amount per Serving
Calories
471
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Cholesterol
73
mg
24
%
Sodium
697
mg
30
%
Potassium
640
mg
18
%
Carbohydrates
48
g
16
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
32
g
64
%
Vitamin A
1185
IU
24
%
Vitamin C
18
mg
22
%
Calcium
282
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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