Chicken Pasta Bake

14 ingredients
10 steps

Ingredients

  • 1 c. chopped onion
  • 1 c. sliced fresh mushrooms
  • 1 c. zucchini
  • 1 clove garlic, minced
  • 1/2 c. chopped celery
  • 3 Tbsp. butter or margarine, melted
  • 1 (14 1/2 oz.) can whole tomatoes, drained and chopped
  • 1 tsp. dried whole basil
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 8 oz. shell macaroni or colored spirals and more like 2 c. uncooked
  • 3 c. chopped, cooked chicken
  • 2 c. whipping cream
  • 2 c. (8 oz.) shredded Monterey Jack cheese or 1 c. Mozzarella and 1 c. Monterey Jack and 1/2 c. grated Parmesan cheese

Directions

  1. 1
    Saute first 5 ingredients in butter until vegetables are crisp-tender.
  2. 2
    Stir into basil, salt and crushed red pepper; set aside.
  3. 3
    Cook pasta according to package directions; drain.
  4. 4
    Combine pasta vegetable mixture and chicken in large bowl.
  5. 5
    Spoon mixture into a 11 x 7 x 1 1/2-inch baking dish.
  6. 6
    Combine whipping cream and cheeses in a medium saucepan.
  7. 7
    Cook over low heat until cheese melts, stirring frequently.
  8. 8
    Pour sauce over pasta mixture.
  9. 9
    To store, cover and refrigerate up to 24 hours.
  10. 10
    To serve, bake covered at 350° for 40 to 45 minutes or until thoroughly heated. Yields 6 to 8 servings.

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