Chicken breasts add extra protein to this favorite pasta casserole recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

Instructions Checklist
  • In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

Instructions Checklist
  • Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Cooking Club Directions:

Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.

Test Kitchen Tip:

Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Reheating and Serving:

Nutrition Facts

675 calories; 34 g total fat; 18 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 132 mg cholesterol; 771 mg sodium. 415 mg potassium; 49 g carbohydrates; 1 g fiber; 8 g sugar; 42 g protein; 1020 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 1 mcg vitamin b12; 555 mg calcium; 3 mg iron;

Reviews (2)

50 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 7
Rating: 3 stars
Good, but my eyeballing 1/2 box of pasta & 1# of chicken must have been off because there was quite a bit more sauce than needed. I will make again, but w/cost of smoked cheddar, will use regular shredded & add some liquid smoke. We liked the full 2 cup amount of breadcrubs.
Rating: Unrated
We had a left-over chicken that my husband had brined and roasted the day before that I cut up and used for this recipe therefore I skipped the first step of cooking chicken. Also instead of using only milk, I used the broth from the pan scrapings (1 1/2 cups) and 1 1/2 cups milk for the sauce. When sautéing my vegetables I added one chopped long sweet red pepper. I did the crumbing exactly how it was written in the recipe and we Loved it. It made enough for us to make 2 meals out of it! I will be keeping this recipe for using up my left-over chicken, turkey and I think it would also be great with ground beef!