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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Total comfort foood. This will make two casseroles, 6 servings each - one for now, one to freeze for later. Ingredients:
2 (12 ounce) packages bow tie pasta |
2 lbs boneless skinless chicken breasts, cut into 1-inch strips |
2 tablespoons extra virgin olive oil, divided |
2 bunches green onions, chopped |
2 medium green peppers, chopped |
2 medium sweet red peppers, chopped |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
3/4 cup 2% low-fat milk |
2 1/2 teaspoons cajun seasoning |
1 1/2 teaspoons garlic powder |
2 cups shredded colby-monterey jack cheese |
Directions:
1. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until bubbly.
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