Italian Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any cream of soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen. Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
3 garlic cloves, minced |
3 cups chicken, cooked and chopped |
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano |
1 cup heavy whipping cream |
1 (3 ounce) package cream cheese, softened |
2 cups mozzarella cheese, shredded |
1 (8 ounce) package angel hair pasta, cooked and kept warm |
Directions:
1. Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
2. In large skillet, heat olive oil over medium-high heat.
3. Add onion and garlic; cook 3 minutes, or until tender.
4. Stir in chicken, tomatoes and cream.
5. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
6. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
7. Add pasta, tossing gently to coat.
8. Spoon into prepared baking dish.
9. Sprinkle evenly with remaining cheese.
10. Bake 30 minutes.
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