Pasta Chicken And Sage Casserole Recipes

CHICKEN PASTA CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

PASTA, CHICKEN AND SAGE CASSEROLE

Steps:

• Preheat oven to 350F.
• Heat the oil over moderate heat and add the celery, onions and garlic and saute for about 5 minutes or until softened.
• Add the chicken and stir for about another 5 minutes.
• Stir in the mushrooms and cook 2 to 3 minutes.
• Stir in the tomato sauce, sage, salt and pepper and simmer, stirring occasionally, about another 5 minutes or until vegetables are tender.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and cook according to package directions or until just tender.
• Remove from heat and drain well.
• Add the pasta to the skillet with the chicken and vegetables and stir gently to mix well.
• Spoon the mixture into a 13" x 9" baking dish or individual baking dishes.
• Sprinkle cheese over the mixture.
• Bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.
• Enjoy!

CHICKEN AND PASTA CASSEROLE

Steps:

• Saute onion in 1 T of the olive oil for about 5 minutes. Set aside.
• Use the same pan to cook the chicken cubes. Add the other 1 T of olive oil first. Cook for about 5 minutes, stirring once. Then add the curry powder. Stir to coat and simmer for another 2 to 3 minutes. Set aside.
• In a large frying pan, cook crushed tomatoes, black pepper, sage, oregano, chili paste, and garlic until bubbling. Add onions and chicken. Simmer.
• While the sauce mixture is simmering, cook the pasta. Leave it firm and drain.
• In a 2.8 liter casserole dish, combine sauce and pasta. Add 1 1/2 c of the mozzarella cheese and all the parmesan cheese. Stir well.
• Cook casserole at 375 degrees F for 25 minutes covered (it should be bubbly). Sprinkle remaining cheese on top and cook uncovered for an additional 3 to 5 minutes.
• Allow to cool for a few minutes before serving.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.