Creamy Chicken And Pasta Casserole Recipes Recipe For Stuffed

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CREAMY PASTA CASSEROLE



Creamy Pasta Casserole image

This easy meal uses cream cheese to add an extra creamy texture to ingredients that are usually on hand. Quick and delicious!

Provided by Crystal Wold

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package farfalle (bow tie) pasta
½ (8 ounce) package cream cheese, softened
1 (24 ounce) jar pasta sauce
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 pound ground beef
1 onion, minced
2 cloves garlic, minced
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
  • Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
  • Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
  • Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 44.5 g, Cholesterol 57.1 mg, Fat 16.1 g, Fiber 4 g, Protein 19.6 g, SaturatedFat 7.3 g, Sodium 465.1 mg, Sugar 9.6 g

CREAMY CHICKEN AND PASTA



Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREAMY CHICKEN AND PASTA CASSEROLE



Creamy Chicken and Pasta Casserole image

Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.

Provided by asbusto

Categories     Chicken Breast

Time 1h5m

Yield 1 Cup, 8 serving(s)

Number Of Ingredients 11

3 cups medium egg noodles, cooked
2 chicken breast halves, browned and chopped or shredded
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 small onion, chopped
2 garlic cloves (or 1 tsp. garlic powder)
1 (10 3/4 ounce) can cream of chicken and mushroom soup (or whatever variety you prefer)
1/2 cup milk
1/2 cup sour cream
8 ounces cheese (save 1/3)
1/2 cup breadcrumbs

Steps:

  • Cook pasta while browning chicken.
  • Sauté vegetables, add garlic for the last minute.
  • In large bowl mix all ingredients well and put in 9x13 casserole dish.
  • Sprinkle remaining cheese and bread crumbs on top.
  • Cover and bake 30 min at 400, uncover and broil until browned.

Nutrition Facts : Calories 283.5, Fat 13.8, SaturatedFat 7.4, Cholesterol 55.6, Sodium 363, Carbohydrate 25.6, Fiber 1.5, Sugar 1.5, Protein 14.2

CREAMY DREAMY CHICKEN AND SPIRALS CASSEROLE



Creamy Dreamy Chicken and Spirals Casserole image

This melt in your mouth casserole is a great comfort dish. The white wine and mustard lend just enough flavor to perk up the cheddar cheese sauce. Serve with a light salad and crusty bread.

Provided by Michelle Krz

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h

Yield 8

Number Of Ingredients 14

2 cups rotini pasta
¼ cup butter
3 tablespoons all-purpose flour
1 ¾ cups milk
3 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cubed
¼ cup white wine
1 tablespoon spicy brown mustard
3 pinches ground nutmeg
½ teaspoon salt
2 cups chopped cooked chicken
10 buttery round crackers, crushed
2 tablespoons grated Parmesan cheese
2 teaspoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a saucepan over medium heat. Add flour a tablespoon at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for one minute, stirring constantly. Remove from heat and stir in cheddar cheese until melted. Stir in cream cheese and until melted. Add wine, and season with mustard, nutmeg and salt.
  • Pour cooked noodles in pan. Layer chicken pieces over the noodles. Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
  • Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 17.5 g, Cholesterol 124.9 mg, Fat 36.3 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 21.5 g, Sodium 670 mg, Sugar 3.2 g

CREAMY SKINNY PASTA CASSEROLE



Creamy Skinny Pasta Casserole image

Baked pasta is a favorite potluck dish, so I altered some of the ingredients in my traditional recipe to make it lower in calories. Try this healthy pasta recipe with ground beef, too! -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked whole wheat penne pasta
1 pound lean ground chicken
1 small onion, finely chopped
1 teaspoon garlic powder, divided
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1 cup shredded part-skim mozzarella cheese, divided
Optional: Minced fresh parsley and crushed red pepper flakes

Steps:

  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.

Nutrition Facts : Calories 445 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 7g fiber), Protein 33g protein.

CHICKEN AND STUFFING CASSEROLE



Chicken and Stuffing Casserole image

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Provided by Crystal Williams

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  • In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

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