Why Make This Chicken Casserole

Download as docx, pdf, or txt
Download as docx, pdf, or txt
You are on page 1of 11

Why Make This Chicken Casserole

 Uses Kitchen Staple Ingredients


 Great Way To Utilize Unused Ingredients in the Fridge
 Simple & Delicious
 Smothered in Cheese

My favorite part about a recipe like this, is that you don’t really need
a recipe at all! Like any good chef will tell you, “a good recipe is
cooking without a recipe”, and that’s how this pasta dish came to
be!

This cheesy chicken casserole will have everyone flocking to the


dinner table. With minimal prep and kitchen staple ingredients, this
dish is bound to be added to your weekly dinner rotation. I mean,
how can you go wrong with pasta smothered in cheese?

Ingredient Notes
 Pasta – I used pasta shells, feel free to use your favorite
type of pasta in this dish, such as bow tie pasta, penne,
rigatoni, etc.! 
 Chicken – Breasts boneless, skinless, chopped in small 1
inch pieces. You can use chicken thighs as well.
 Olive Oil – Substitute sunflower, safflower or avocado oil.
 Butter – I used unsalted to control the sodium in the dish.
 Tomatoes – Diced tomatoes, canned. You can also use
crushed tomatoes.
 Chicken Broth – I always opt for low sodium.
 Herbs – Dried oregano and basil. You can also use a
blend of Italian seasoning.
 Garlic and Onion – Essential flavor enhancers.
 Red Pepper Flakes – For a little heat. You can substitute
with hot sauce, or nothing at all, if you don’t want any heat.
 Mozzarella Cheese – Shredded. Feel free to use your
preference of cheese such as Parmesan, Emmental,
Monterey Jack, my only recommendation is to shred your
own cheese.

How To Make A Chicken Casserole


1. Cook The Pasta: Cook the pasta according to package
instructions in a pot of boiling salted water.
2. Prep the oven: Preheat oven to 375°F.
3. Cook the Chicken: In a large skillet, heat olive oil over
medium heat. Add the chicken and season chicken with
salt and pepper. Cook the chicken until no longer pink,
about 5 minutes.
4. Add Aromatics: Add the butter to skillet and melt. Stir in
onions and cook for 3 to 5 minutes until the onion soften
and become translucent. Add garlic and saute for another
30 seconds until aromatic.
5. Finish the Sauce: Season with more salt and pepper if
needed, then add the oregano, basil, oregano and red
pepper flakes. Stir in the chicken broth and bring to a boil,
scraping all the brown bits. Add crushed tomatoes and
simmer for 5 minutes.
6. Assemble the Casserole: Transfer the cooked pasta to a
9×13-inch casserole dish, pour chicken tomato sauce over
the pasta and a cup of the mozzarella cheese, then toss
well. Sprinkle the remaining mozzarella cheese over the
top of the casserole.
7. Bake: Transfer the casserole dish the the oven and bake
for about 15 to 20 minutes, just until the cheese melts and
gets bubbly.
FAQs & Expert Tips
FAQS
What Else Can I Add To This Chicken Casserole?
This casserole is perfect for adding some vegetables to it, such as
mushrooms, peppers, zucchini, etc. If looking for a crispy topping,
melt some butter and mix it with some breadcrumbs then sprinkle
over the top of the casserole before baking.
How to Serve
If you’re looking for a side to pair your chicken casserole with, I
would opt for a lighter fare! A salad or a side of roasted vegetables
can really round out the meal.

Can I Make This in Advance?


You can make this dish the night before and store it covered in foil
in the fridge until ready for baking! Follow the steps up until you top
the dish with cheese – when you’re ready, finish with the mozzarella
and bake.
TIPS
1. To make a breadcrumb topping melt 1 tbsp of butter with
¼ cup of breadcrumbs and sprinkle over the top before
baking.
2. You can add whatever you see fit to this dish! Toss in
veggies, spices or any ingredients you want to use up in
your fridge.

Leftovers
Store leftover chicken casserole in an airtight container in the fridge.
It will keep for 3-5 days, just make sure it’s properly cooled before
storing!
How To Freeze
BAKED
1. Let the casserole fully cool down to room temperature.
Cover the dish well with both plastic wrap and foil. Store in
the freezer for 4-6 months.
2. Thaw the casserole fully in the fridge for 24 hours. Preheat
the oven to 375°F, and let the casserole sit at room
temperature for about 30 minutes.
3. Cover the casserole with foil and bake for 15-20 minutes or
until heated through.

UNBAKED
1. Assemble the casserole as stated in the recipe up to and
including step 6.
2. Cover the dish well with both plastic wrap and foil. Store in
the freezer for 4-6 months.
3. Thaw the casserole fully in the fridge for 24 hours. Preheat
the oven to 375°F, and let the casserole sit at room
temperature for about 30 minutes.
4. Bake the casserole as per the recipe instructions.

You might also like