Wednesday, June 29, 2016

Italian Chicken Casserole


2 Tablespoons Olive Oil
1 cup Onion, Chopped
3 cloves Garlic, Chopped
3 cups Cooked Chicken, Cubed
2 cans (14 Oz. Size) Diced Tomatoes With Garlic, Basil, Oregano
1 cup Heavy Cream
1 package 3 Ounces Cream Cheese
2 cups Shredded Mozzarella Cheese
8 ounces, weight Angel Hair Pasta, Cooked According To Package Instructions, And Kept Warm


Preheat oven to 350 degrees F; lightly spray a 9×13-inch baking dish with nonstick spray.
In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add the cooked pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.


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