Baked Chicken Cacciatore Casserole

Name: Baked Chicken Cacciatore Casserole
Ingredients: 1/2 lb boneless chicken piece, cooked and shredded; 1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight); 1 cup sliced fresh mushrooms or (15 ounce) can sliced mushrooms; 2 carrots, shredded (about 1 cup after shredding); 3 cups prepared spaghetti sauce; 1 can condensed tomato soup; 2 tablespoons olive oil; 2 tablespoons dried basil; 1 tablespoon dried oregano; 3 teaspoons onion powder; 2 teaspoons garlic powder; 1/2 cup Italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag); 1/2 cup mozzarella cheese, shredded

13 ingredients

12 steps

Ingredients

1/2 lb boneless chicken piece, cooked and shredded
1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight)
1 cup sliced fresh mushrooms or (15 ounce) can sliced mushrooms
2 carrots, shredded (about 1 cup after shredding)
3 cups prepared spaghetti sauce
1 can condensed tomato soup
2 tablespoons olive oil
2 tablespoons dried basil
1 tablespoon dried oregano
3 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup Italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag)
1/2 cup mozzarella cheese, shredded

Directions

1

Cook pasta in 4 quarts of rapidly boiling water.
2

Shred chicken into bite size pieces.
3

Toss chicken with dried spices.
4

Shred carrots.
5

Slice mushrooms.
6

Drain and rinse pasta.
7

Oil bottom of a large (4 quart) casserole dish with the olive oil.
8

Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
9

Pour spaghetti sauce and condensed soup over all; mix thoroughly.
10

Top with cheese.
11

Cover tightly with foil and bake at 350 degrees F for 30 minutes.
12

Remove foil, and bake for an additional 15 minutes, or until cheese is browned.