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Chicken Pasta Bake

(11 Votes)
Chicken Pasta Bake
SERVES
6
COOK TIME
50 Min

This cheesy all-in-one chicken & pasta casserole dish literally shouts "comfort!" It makes use of ingredients that you can easily keep on hand, so you'll always be ready to throw together this hearty Chicken Pasta Bake. You can even freeze this already baked pasta casserole for a later time!

What You'll Need:
  • 1 pound penne pasta
  • 2 pounds ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 1 (12-ounce) can fat-free evaporated milk
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
  • 1 (10-ounce) package or 2 cups cooked chunked chicken breast
  • 2 cups shredded mozzarella cheese
What To Do:
  1. Preheat oven to 350 degree F. Prepare penne pasta according to package directions; drain. Coat a 9" x 13" baking dish with cooking spray.
     
  2. Meanwhile, in a large bowl, combine ricotta cheese, Parmesan cheese, evaporated milk, egg, garlic powder, salt, and pepper; mix until well combined.
     
  3. Stir in broccoli and cooked chicken; mix well. Add penne and toss gently until well mixed; pour into baking dish and sprinkle with mozzarella cheese.
     
  4. Cover with foil and bake 45 minutes then remove foil and bake 5 more minutes.
Notes

Amish Chicken Casserole

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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All I did was substitute the ricotta cheese for cottage cheese. Moist and delicious. I do the same thing with lasagna.

I like cook.

I made this tonight with only a couple of changes due to personal taste preference and lack of ingredients in my house. I didn't have evap milk, so I subbed 1 can cream of chicken soup. I added button mushrooms sauteed with a good heavy dose of minced garlic. Added cajun spice (my favorite, mostly cayenne and paprika) and finished rest of casserole as directed. Once all was mixed together, I had to add a little bit of liquid (I used broth tonight) to make the mixture fairly loose but not watery. Spooned mixture in the casserole dish and baked as directed. Very good outcome in spite of having to substitute. The mozzarella and ricotta cheeses are pretty salty on their own, as was the soup, so I did not add additional salt. Lastly, I topped the mozzarella with crushed crackers just for a texture interest in the dish. A big hit at the house tonight.

the basic structure is good --it really needs a creamy sauce --rework the recipe --its great for feeding a group of people--the way it is waste good food ingredents

I will substitute a white sauce with the motzarella and dome sharp cheddar for the ricotta and evaporated milk

After reading the bad reviews, I think I will just substitute thecricotta

Made this and was quite dissapointed. The flavor is good, but the whole thing is very, very dry. I suggest adding more moisture to step #2, either by adding some sour cream, some fat free milk, or some chicken stock. I had to do this after the original baking of the dish. I put it in a deep casserole dish and added some fat free milk and fat free sour cream.

I really did doctoring this dish up mushrooms, red peppers ect. but sorry

yuck!!!!

Lacked flavor. I think it is overkill with ricotta cheese and carnation evaporated milk. I use rotisserrie chicken and sauted my broccoli in garlic and olive oil. When it was baked it still had none of those flavors. Too much combo of cheese and evaporated milk

this was a big disappoinment and a waste of pricey ingredients . it was very, very thick and grainy and had very little flavor.

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