With winter upon us and the weather looking really ugly, it’s the time of year to treat ourselves to some of our favorite comfort foods. One of mine has always been chicken casserole—or casseroles, since there are so many variations that I enjoy. (Mom’s is still the best, however. See “Food Memories: Birthdays.”) The version I found on RecipeTips.com is certainly one of those that I have added to my list of favorites. “Baked Chicken with Pasta” is a thick, creamy, stick-to-your-ribs variety that I really enjoyed.

Baked Chicken with Pasta

Baked Chicken with Pasta

Ingredients List:

  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and diced
  • 3 stalks celery, chopped
  • 8 ounces of mushrooms (use your favorite), sliced
  • 4 ounces of pimento, drained and chopped
  • ½ teaspoon of poultry seasoning
  • 4 sprigs of fresh thyme (use just the leaves)
  • 1 clove of garlic, minced
  • 1 – 10 ¾ ounce can of cream of celery soup
  • 1 – 10 ¾ ounce can of cream of chicken soup (Use the kind with herbs if you can find it.)
  • 2 cups of chicken broth
  • 8 ounces of Velveeta cheese, cubed
  • 4 boneless, skinless chicken breasts that have been seasoned with lemon pepper; then sautéed or grilled and chopped into bite-size pieces. You may also use 3 to 4 cups of leftover chicken, which is what I did. (Of course, I would have preferred to grill the chicken first, but the grilling season is now only a memory.)
  • Freshly ground black pepper to taste
  • 16 ounces of spaghetti, fettuccini, or angel hair pasta (I used the fettuccini this time, because it was what I had on hand.)
  • 1 cup of seasoned bread crumbs
  • ½ cup of Romano cheese, shredded (You can also use shredded parmesan cheese.)

Directions:

  • In a large skillet, heat 2 tablespoons of olive oil, and sauté the onion, pepper, mushrooms, and celery.
  • Add the pimento, poultry seasoning, thyme leaves, garlic, and green pepper. Stir to combine and cook for an additional 1 to 2 minutes.
  • Stir in the soups, chicken broth, and Velveeta cheese. Stir until the cheese is melted.
  • Add the chicken to the skillet and stir it into the other ingredients until well blended; then lower the heat to low.
  • While the chicken mixture is simmering, bring water to a boil in a large pot, and cook the pasta according to the package directions.
  • When the pasta is cooked, drain it; then add it to the chicken mixture. Gentle stir to combine the pasta with the other ingredients and heat thoroughly.
  • Pour everything into a greased casserole dish.
  • In a medium-sized bowl, mix together the bread crumbs and the shredded Romano or parmesan cheese; then sprinkle this mixture on top of the casserole.
  • Bake the casserole at 375°F for 25 to 30 minutes or until golden brown.

If you would prefer, you can use some of that Thanksgiving turkey that you may have stored in the freezer rather than using chicken. (I stuck with the chicken.) I suppose you could serve the casserole with a salad and bread and side dishes and all that extra stuff if you would want to, but I thought it was so filling and satisfying, that it really was enough by itself. Enjoy!