This is a different spin on the traditional chicken casserole, and it's tasty. Diced green bell pepper, celery, and onion add freshness to the dish. There's just enough creamy sauce for the delicate angel hair pasta to absorb. Cheese and Panko crumbs on top add a satisfying crunch once baked. Pair it with a crisp salad, and you've got one satisfying weeknight dinner. This is a great recipe for feeding a lot of folks or for feeding a few and having leftovers. The celery gives some crunch, and the Panko crumbs and cheese browned on top add a ton of flavor. Enjoy!!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 8 ounce(s) angel hair pasta
- 2 large chicken breasts
- cooked and cubed
- 4 ounce(s) pimento
- 1 cup(s) onion
- diced
- 1 cup(s) celery
- diced
- 1 cup(s) green bell pepper
- diced
- 2 tablespoon(s) unsalted butter
- 2 can(s) cream of chicken soup (10.5 oz each)
- 1 teaspoon(s) Kosher salt
- 1/2 teaspoon(s) black pepper
- 14 1/2 ounce(s) chicken broth
- 2 cup(s) shredded cheddar cheese
- 1 cup(s) Panko bread crumbs
- 3 tablespoon(s) butter
- softened
Intructions :
- In a large skillet
- cook cubed chicken. Preheat oven to 425 F. Also
- cook spaghetti in boiling water according to directions.
- Remove chicken from pan and cook diced onion
- celery
- and bell pepper in 2 Tbsp of butter until tender.
- Add to the pan the pimentos
- 2 cans of soup
- chicken broth
- salt
- and pepper. Stir until combined.
- Add the chicken to the mixture.
- Fold in the cooked pasta.
- Place in a 9x13 baking dish.
- Stir shredded cheese and Panko crumbs together.
- Spread on top. Dot with 3 Tbsp of butter.
- Bake for 15-20 minutes or until golden.Serves 8-10.
Rated 5/5 based on 76 Reviews
Keyword : recipe-American-Chicken-Bake