Italian Chicken Casserole is a fantastic twist on the classic chicken casserole, infused with incredible Mediterranean flavors! The chicken is crispy and juicy, the pasta is tender and smothered in a rich sauce and sharp cheese, and every bite is herbaceous and hearty. The Italian Chicken Casserole is a creamy casserole that will have you craving it both before and after eating it!
Ingredients
• 8 ounces bowtie, farfalle, or preferred shaped pasta, uncooked • 2 tablespoons butter • 2 pounds chicken breasts, boneless, skinless, and cut in 1/2-inch cubes • 2 cloves garlic, minced • 1 small onion, chopped • 1/4 cup red bell peppers, diced • 1 (10.75 ounce) can cream of chicken soup • 1 cup milk or half-and-half • 1/2 cup chicken stock • 4 ounces cream cheese, cubed • 2 tablespoons dry Italian dressing mix • 3 tablespoons parmesan cheese, grated and dividedDirections
Preheat the oven to 350 degrees F.
Prepare a 2-quart casserole dish (11x7- or 9x9-inch) with nonstick cooking spray.
Cook the pasta according to the package directions to 2-3 minutes shy of al dente.
Drain the pasta and set it aside.
Melt the butter in a large skillet over medium heat.
Add the chicken and cook until browned, about 4-5 minutes.
Add the garlic, onion, and bell pepper to the skillet and sauté until the onion is translucent, about 3 minutes.
Add the cream of chicken soup, milk, and chicken stock, whisking until smooth.
Add the cubed cream cheese, stirring until it's melted and fully combined into the sauce.
Add in the dressing mix and 2 tablespoons of the parmesan cheese, stirring until fully combined.
Add in the partially cooked pasta and toss until well coated and heated through.
Place the chicken/pasta mixture into the prepared casserole dish.
Sprinkle the casserole mixture with the remaining 1 tablespoon of the parmesan cheese.
Bake until the pasta is golden brown and the sauce is bubbling, about 30-40 minutes.
Serve.
