Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)
Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
Cracked Out Chicken & Pasta Casserole
Cracked Out Chicken & Pasta Casserole
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How to make CREAM OF CHICKEN MAC AND CHEESE CASSEROLE | Recipes.net
Impress your family with this easy to make Cream of Chicken Mac and Cheese Casserole! It's not your ordinary mac and cheese, it has cream of chicken soup which adds thickness and a more savory flavor. Whip this up for lunch or snack. It can even be your new favorite comfort food!
???? Check the full recipe on how to make Cream of Chicken Mac and Cheese Casserole here:
Ingredients
1lb 1 box elbow macaroni noodles
2-10¾ oz cans cream of chicken soup
2 cups cheddar cheese shredded
1 cup milk
½ cup parmesan cheese, powdered or shredded
¼ cup unsalted butter
2 tbsp all purpose flour
⬇️ How to make Cream of Chicken Mac and Cheese Casserole ⬇️
0:08 Preheat oven to 350 degrees F then cook macaroni noodles according to package directions.
0:11 Place a medium saucepan over medium heat and melt butter.
0:26 Add flour, milk, half of the cheddar cheese, & soup. Cook over medium heat or until melted, stirring occasionally.
0:55 Put noodles in a casserole pan and pour cheese sauce over. Sprinkle parmesan & remaining cheddar on top.
1:26 Bake for 30 minutes.
1:40 Serve your creamy chicken mac and cheese in a bowl and garnish with chopped parsley.
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Slow Cooker Olive Garden Chicken Pasta {Fun and new recipe to try!}
SLOW COOKER OLIVE GARDEN CHICKEN PASTA
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Such an easy pasta dinner! We love this with breadsticks and olive garden style salad.
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine)
16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
1/4 cup grated parmesan cheese
8 oz. cream cheese
¼ tsp. black pepper
Add these items after cooking time is up:
16 oz. penne pasta (cooked according to package directions and drain well)
¼ cup parmesan cheese
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese.
Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stovetop as directed on the package.
Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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