Tuesday, October 14, 2014

Amazing Chicken Casserole

Comfort food at it's best!

I used Tri-color veggie penne pasta.
Well, Ms. Paula Deen has done it again!   Her recipes are always delicious and this one is no exception.    

It's also great because you can use any pasta or egg noodles, and it will still turn out scrumptious.  The ingredients cook together in a perfect marriage of flavor and texture.  It just doesn't get any better than this.

I made a few changes to cut back some calories, like lite sour cream, low fat milk, and I used veggie penne pasta...still great tasting and a "little" lighter for us waist watchers.   I've watched my waist do some crazy things over the years.  LOL!

I wanted to use a combination of sharp cheddar and swiss cheeses, but the hubby brought home mozzarella instead of swiss, so my combo ended up being 2 cups sharp cheddar and 1 cup swiss.   It was still delicious, and he must have really like it too, because he had three helpings!  


2 cups cooked chicken, cut in small bite-sized pieces
4 cups pasta, cooked and drained, approximately 2 cups uncooked (penne, cavatappi, rigatoni all work well)
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
½ cup sour cream (lite)
1 cup milk (1%)
3 cups cheese, grated (Cheddar, Colby Jack, Swiss or a combination) – save a half cup for sprinkling on the top
½ tsp. red pepper flakes
Salt and pepper to taste


Preheat the oven to 350 degrees. Lightly grease the inside of a 9 x 13 baking dish.

In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent (about 5 minutes) stirring occasionally. 

Add the flour and whisk together for about 1 minute (this will allow the flour to cook just a little before adding the other ingredients). 

Add the sour cream and milk, and continue whisking until the mixture has thickened. 

Remove from heat and add all but ½ cup of the cheese. 

Add the red pepper flakes, salt and pepper (to taste). 

Add cooked pasta and chicken.  Pour mixture evenly into the prepared baking dish.

Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. 

Remove the casserole and let it sit for about 15 minutes prior to serving.

"I have told you these things that you may have peace.  In this world, you will have trouble.  But take heart!  I have overcome the world."   -John 16:33

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